4 servings (1 1/2 cup)
Ingredients:
1/2 cup onion, diced
2 carrots, diced
2 ribs celery, diced
2, 14oz cans navy beans, rinsed and drained
3 cups fat free chicken broth
2 tbsp tomato paste
1 tsp table salt
1/2 tsp black pepper
1/4 tsp liquid smoke (or worcestershire sauce)
5.5 oz back bacon, chopped
Directions:
Spray a large soup pot. Heat on medium high.
Add the onion, carrot and celery.
Stir and sauté until the vegetables turn soft, about 5 minutes.
Add one can of rinsed and drained navy beans, chicken broth, tomato paste, salt, pepper and liquid smoke (or worcestershire sauce).
Bring to a boil. Lower the heat and simmer for at least half an hour.
Blend the soup to your desired consistency.
Add the other can of rinsed and drained beans along with the chopped back bacon.
Heat up and simmer until heated through.
