2 cups mixed dried beans, soaked overnight in a pot of water, drained, and rinsed
5 slices thick cut bacon, diced
1 medium yellow onion, chopped
1 clove garlic, minced
6 cups beef broth
1 (14.5 oz) can diced tomatoes
¼ cup tomato paste
1 large carrot, diced
1 large stalk celery, diced
1 large bay leaf
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
1 teaspoon salt
Instructions
In a Dutch oven or heavy stock pot over medium-high heat, fry the bacon until crispy. Add the onion and cook for another 5 minutes until soft and translucent. Add the carrots and celery and cook for another 2 minutes.
Add the beans, tomatoes, tomato paste, beef broth, and seasonings. Increase the heat, bring to a boil, reduce the heat to medium, cover, and simmer for 45 minutes or until the beans are tender. Add salt and pepper to taste.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/bean-bacon-soup/