Ingredients

　　1 cup dry navy beans

　　6 slices bacon

　　1 carrot, diced

　　1 red bell pepper, diced

　　1 small onion, chopped

　　1 large clove garlic, minced

　　1/2 teaspoon paprika

　　2 1/2 cups chicken broth

　　One 16-ounce can crushed tomatoes

　　1 bay leaf

　　The Lady’s House Seasoning Crumbled bacon

　　To quick-soak the beans, place them in a pot and add 2 cups of water. Bring to a boil, cover, and boil for 1 minute. Remove the pot from the heat and let the beans stand in the hot water for 1 hour. Meanwhile, fry the bacon in a Dutch oven until crisp. Remove the bacon and set aside. Add the carrot and bell pepper to the Dutch oven and sauté for 5 minutes. Add the onion and garlic and sauté for 5 minutes longer. Stir in the paprika. Cook, stirring, for a few minutes longer to develop the flavor of the paprika. Slowly add the chicken broth, then stir in the crushed tomatoes, bay leaf, and House Seasoning to taste. Drain the beans and discard the liquid. Add the beans to the soup, stir, and bring to a boil. Reduce the heat, cover, and simmer for 2 hours, or until the beans are as tender as you like. Thin the soup with the chicken broth. Remove and discard the bay leaf. Ladle the soup into bowls and sprinkle with bacon.

　　Paula Deen's Kitchen Classics