Bacon & Bean Soup - Smoky Mountain

Bacon & Bean Soup

• 2 cans Navy Beans

• 8 oz Bacon, diced

• 1 Onion, chopped

• 2 large Carrots, peeled and diced

• 2 stalks Celery, diced

• 3 cups Chicken Broth

• 1 tsp Smoky Mountain Spice Blend

• 1 can of Tomato Sauce (optional)

1. Cook bacon until crisp, reserve 2 tbsp grease.

2. Sauté onions, carrots, and celery in grease for 5 min; add spice blend, cook 1 min.

3. Combine bacon, veggies, broth, and beans in Dutch oven; simmer 1 hr.

4. Blend half of soup, mix with remaining soup; add tomato sauce and 3/4 bacon.

5. Heat 5 min, serve with remaining bacon.