Bean with Bacon Soup

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
16	ounces	navy beans
9	cups	water
6	slices	bacon -- reduced sodium -- diced
1	medium	onion -- diced
2	stalks	celery -- diced
1	large	carrot -- diced
1	clove	garlic -- minced
1	tablespoon	no salt added tomato paste
4	cups	low sodium chicken broth
1	whole	bay leaf
1	teaspoon	salt
1/2	teaspoon	ground black pepper
1/4	teaspoon	ground cloves
14 1/2	ounces	no salt added diced tomatoes

In large Dutch oven add beans to 7 cups of water and heat to boiling. Boil 2 minutes.

Remove from heat and let sit for an hour. Drain.

Fry bacon until most of fat is rendered but bacon is not crisp. Remove bacon from pan and drain on paper towels.

Add onions, celery, and carrots and cook until tender about 10 minutes.

Add tomato paste and garlic and cook for 1 minute or until fragrant.

Add broth, remaining water, beans, bacon, bay leaf, salt, pepper, and cloves. Heat to boiling.

Reduce heat and cover and simmer for 1 hour.

Add tomatoes and their juice and cook for 30 minutes.

Remove bay leaf before serving.

Notes: You can soak the beans over night and just add them to the soup.

Makes 8 servings.

Per Serving: 263 Calories; 3g Fat (10.2% calories from fat); 21g Protein; 40g Carbohydrate; 15g Dietary Fiber; 4mg Cholesterol; 618mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.