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SMOKY NAVY BEAN SOUP 
4 oz. Canadian bacon, diced
1 cup diced onions
1 lg. carrot, thinly sliced
1 medium stalk celery, thinly sliced
3 cups water
6 oz. red potatoes, diced
2 bay leaves
1/4 tsp. dried tarragon
1 (15 oz. can) navy beans, rinsed and drained
1-1/2 tbsp. olive oil
1-1/2 tsp. liquid smoke
1/2 tsp. salt
1/2 tsp. black pepper

Spray a dutch oven with cooking spray. Place pan over medium-high heat. Add bacon, cook 2 minutes until brown. Transfer bacon to plate. Add onions, carrot and celery, spray with cooking spray. Cook, stirring for 4 minutes.

Add water, bring to boil over high heat. Add potatoes, bay leaves and tarragon. Return to boil. Reduce heat to simmer. Cover, simmer 20 minutes or until potatoes are tender. Remove from heat.

Stir in navy beans, bacon, oil, liquid smoke, salt and pepper. Serve.

Submitted by: Sherry Monfils
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