Bean with Bacon Soup

The overall intent of this recipe is to emulate the commercial soup in a healthier way.

Ingredient list from the red and white canned product:
Cooked White Beans, Water, Tomato Puree (Water, Tomato Paste), Bacon (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Carrots, Contains Less Than 2% Of The Following Ingredients: Modified Food Starch, Salt, Sugar, Onion Powder, Monosodium Glutamate, Yeast Extract & Natural Smoke Flavoring.

INGREDIENTS

• 1/2 lb. bacon, diced into 1/2 inch pieces
• 1 small onion, finely diced
• 1 chipotle chile, minced
• 2 small carrots, finely diced
• 6 cloves garlic, pan roasted
• 1/4 cup catsup
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp. fresh thyme or 1 tsp dried thyme
• 1/4 cup dry white wine
• 1 small russet potato, finely diced
• 1 qt chicken stock, low sodium
• 1/2 lb white beans, soaked overnight (OK to substitute blackeyed or pinto beans)
• 6 drops liquid smoke

PREPARATION

- Fry the bacon in a saucepan until crispy, then drain and set aside, reserving 2 Tbsp bacon fat in the pan.

- Add onion and carrot to the pan, saute until soft.

- Add wine and cook for about five minutes (until alcohol is evaporated).

- Add garlic, chipotle, pepper, thyme and catsup; saute for about two minutes.

- Add chicken stock, vegetables and liquid smoke to a 3 qt pot; simmer for five minutes.

- Add salt, white beans and potato to the pot, simmer for 1 hour over medium heat or until beans are just soft.

- Blend 1/3 of the soup mixture and return to the pot.

- Add bacon and simmer over VERY LOW heat for 15 minutes longer.