Bean with Bacon Soup
Time: 40 minutes

Yield: 8 servings
Recipe from MyHandsomeHusband
3/4 pound bacon
1 small onion
4 large carrots
4   15 ounce cans Great Northern Beans
4 C water
2 bay leaves
1/4 t pepper
1 T beef bullion
3 T tomato paste
1 t liquid smoke
2 t Worcestershire sauce
2 T apple cider vinegar
1 t salt
1/8 t basil, dried
1/4 t thyme, dried
2 T sugar
pinch red pepper flakes

1. Chop up your bacon into chunks. 
2. Toss them into a large soup pot and cook the bacon over medium high heat, just until the edges start to crisp. You don't want it too cruchy, The middle should still be a bit pink. 
3. Chop your onions and carrots up into little small pieces. 
4. Add the vegetables to the bacon and cook for about 5 minutes, or until the veggies are crisp tender. 
5. Drain the juices of JUST ONE CAN Great Northern beans into the sink.  You want  the juices from the other 3 cans to go into the soup pot. Add the drained can, and the other three cans to the soup pot.
6. Add all other ingredients and bring the soup to a boil.  Reduce the heat to a simmer and let it cook for about 30 minutes. 
Serve with a crusty loaf of bread. This Fabulous French Bread works wonderfully, if you are in to making your own bread.