Thirteen Bean & Bacon Soup

Soak beans for 6–8 hours in cold water. Drain and rinse.

Add chicken broth to a covered pot with the beans then set over medium heat.

Dice and cook bacon to desired doneness. Remove bacon and put on a plate lined with a paper towel, reserving 1 tablespoon of the bacon grease. Add onions, garlic and carrots to the pan with the bacon grease and sauté for 5 minutes until veggies have slightly softened. Stir in flour, which will eventually add a little thickness to the soup.

To the pot of beans and chicken stock, add the cooked bacon, all the vegetables then finally the condensed tomato soup, pepper, and thyme. Set to low/medium heat and cook for around 1 1/2 hours.

Place in a serving bowl and garnish with chopped green onions if desired. Enjoy!