Bean and Bacon Soup

Cover with water and soak beans overnight. In the morning, when you are ready to start the soup, drain the beans but reserve the water.

In a heavy pot or Dutch oven, cook bacon until slightly crispy. Drain off 1/3 to 1/2 the fat in the pot but leave the rest. Add beans, stir to distribute bacon fat.

Add tomato paste and stock. Bring to a slow boil over medium heat, then stir. Add chopped onion, garlic powder, marjoram, paprika, and a little salt and pepper (maybe a teaspoon of each?) and bring back to slow boil. Add some of the reserved bean water, if needed. If you’ve got leftover ham you’d like to add, do so. Turn the heat down to medium-low. Cover.

Allow to cook MOSTLY undisturbed for about 2 hours. Go watch a movie, pet the cat, etc., but stir it about every half hour. The beans need to cook through, so it’ll take time.

Once the 2 hours are up, taste. Add more salt or pepper if needed.

The soup is ready when the beans are softened, but not mush – you want them to have a little texture to them. Have this with some good bread and enjoy!