1/2cupcarrot, finely diced into about 1/4-inch dice
3cupschicken broth
19ozcan navy beans, drained and rinsed
Bay leaf
1 1/2Tablespoonstomato paste
Salt and pepper to taste
Optional: 1-2 drops of Liquid Smoke
Optional: 2 Tbsp. cornstarch, or arrowroot starch mixed with 2 Tbsp. water, to thicken
Prevent your screen from going dark
Instructions
In a large pot over medium heat, cook the bacon until almost crisp.
Add the onion and carrot to the pot and cook, stirring, until the onions are tender, about 3-4 minutes. Add the tomato paste and cook, stirring, for about 1 minute.
Add the broth, navy beans and a bay leaf. Bring to a boil, then reduce heat to medium low and gently simmer until the carrots are tender, about 15-20 minutes. Remove and discard the bay leaf.
Using an immersion blender or a potato masher, lightly blend or mash the soup just a bit (you want to have whole beans left). If you'd like your soup a little thicker, add the cornstarch/water mixture to soup and cook over medium heat, stirring until soup thickens. Taste and adjust seasoning as necessary (add more salt/pepper/tomato paste, to taste).
Notes
Be sure to read the notes above the recipe card for more tips on making this recipe.