This is from Tina’s head!

Ingredients

• 4 slices bacon, cut into small cubes
• 2 large onions, diced
• 1 celery stalk with leaves, chopped
• 2 carrots, chopped fine
• 2 potatoes, diced
• 8 cups chicken broth
• 4 cups cooked navy beans
• 3 cups tomato juice
• 3 tsps salt
• pepper to taste

Directions

• Cook bacon until crisp, remove and drain on paper towel.
• Brown the onion and celery in the bacon fat.
• Add the broth, tomato juice, salt, carrots, potato pepper and beans.
• Bring to a simmer and leave partially covered until potatoes are cooked, about 1/2 hour.
• Remove about 1/2 the solids, puree in food processor and return to pot. Adjust seasonings to taste.