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.