Bacon and Baked Bean Soup

Instructions

1. 1

   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.

2. 2

   Add the diced celery, carrot, and onion to the pot. Cook until the vegetables are tender, about 5-7 minutes.

3. 3

   Stir in the tomato paste, thyme, and black pepper. Cook for another 2 minutes.

4. 4

   Add the canned kidney beans and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.

5. 5

   Crumble the cooked bacon and add it back to the pot. Stir well and let it simmer for another 5 minutes.

6. 6

   Taste and adjust seasoning if necessary. Serve hot.