Bean with Bacon Soup

2 cups white bean (garlic salt and bay leaf soak)
2 stalks celery
3 small carrots
1/2 an onion
2 clove garlic
1/4 cup catsup
Pinch of clove
Pinch of Paprika
Pinch of Oregano
One Bay Leaf
salt and pepper to taste
4 cups veg stock
2 cups chicken stock
1 lb of bacon cooked until crisp but not burned.
1/2 cup smoked Gouda

Sweat onion, garlic, celery, carrots in a couple tsp of olive oil.  While that is going on, put your beans and stock in a pot with spices, stock, and catsup. Add the veg to the pot.  We cooked out bacon in the oven and added it after crumbling crispy bacon goodness into smaller bits.

Let cook for 2 -3 hours.  If it's not thick enough, you can either make a rue and add that or a can of tomato paste.  Another thickening method is pureeing a portion of the soup.

Notes:  A pinch is a pinch in this house.  You can use a bit more or a bit less based on your taste.

Makes 6-8 servings