Instructions

• Drain the beans that have been soaking in water. If you haven't soaked them, boil them in a pot of water, remove from heat, let sit for an hour, then drain.
• Cook the bacon in a large Dutch oven on medium-high heat. After a minute, add chopped onion, celery, and carrot. Lower the heat to low, cover, and cook for 12 to 15 minutes, until softened. Add garlic and cook for another minute.
• Add the drained beans, stock, bay leaves, thyme, salt, and pepper to the pot. Bring to a simmer, then lower the heat and maintain a simmer for 1 hour or until beans are very soft.
• Stir in the tomato paste and paprika. Cook for an additional 5 minutes.
• Remove bay leaves and use an immersion blender to puree most of the soup, leaving some texture. Adjust salt and pepper to taste. Garnish with cooked bacon and parsley if desired.
• Refrigerate covered soup for up to four days or freeze cooled soup in a freezer-safe bag or container for up to three months.