Growing up I loved that canned Bean and Bacon Soup. I was determined to figure out a way to make it "home-made" and I have finally come up with a recipe that I think rivals the canned stuff.. and guess what? it's easy to throw together.
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2 - 15 oz cans navy beans
4 cups beef broth
1/4 cup tomato paste
1/2 of a medium onion
1 rib of celery
1 carrot
1/8 teaspoon pepper
1 teaspoon dried parsley
1 tablespoon olive oil
4 tablespoons real bacon bits
a dash of liquid smoke
1/4 cup cold water
2 tablespoons whole wheat flour

Empty the canned beans into a large pot.

Add the beef broth and tomato paste and stir to combine.

Chop the onion, celery, carrots and add them to the pot.

Add the pepper, dried parsley, olive oil, liquid smoke and bacon bits.

Cover the soup, and simmer it for about 20 minutes, or until the vegetables are tender.

In a small jar with a lid, measure the cold water and flour. Screw on the lid tightly. Shake the water and flour together until they are smooth. When the flour is dissolved into the water, pour the mixture into the boiling soup and stir well.
The soup will begin to thicken.

Simmer the soup, on low heat, stirring occasionally, for another 10 minutes to blend flavors.

Serevs 4-6