Bean and Smoked Bacon Soup

• 1 lb Nueske Smoked Bacon, diced
• 48 oz jar Great Northern beans, drained
• 14 oz can tomatoes, diced
• 1 1/2 cups onion, chopped
• 1 1/2 cups celery, sliced thin
• 4 cubes chicken-flavored bouillon
• 9 cups water
• 1 bay leaf
• 1/8 tsp ground cloves
• 1/4 tsp pepper
• salt to taste

1. In an 8-quart soup pot over medium heat, cook bacon pieces until slightly crispy, stirring occasionally

2. Spoon off all but 4 Tbsp bacon grease

3. In same pan, cook celery and onions about 3 minutes, stirring constantly

4. Pour beans into pan, add water, bouillon, bay leaf, pepper, cloves and tomatoes

5. Bring to boil, reduce heat to low, simmer 30 minutes

6. Serve hot

7. Discard bay leaf before serving