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)
Cook bacon until crisp, reserve 2 tbsp grease.
Sauté onions, carrots, and celery in grease for 5 min; add spice blend, cook 1 min.
Combine bacon, veggies, broth, and beans in Dutch oven; simmer 1 hr.
Blend half of soup, mix with remaining soup; add tomato sauce and 3/4 bacon.
Heat 5 min, serve with remaining bacon.