Monsur Fromage du Pollet wrote:
> jmcquown wrote on 28 Jul 2005 in rec.food.cooking
>
>> Dunno, what recipe are you using?
>
> ...Take Note of the part about ham stock....
>
> Campbell's Bean and Bacon Soup
>
> Posted by warden2three at recipegoldmine.com
>
> 2 cups navy beans
> 6 bacon slices, fried crisp and minced
> 3 small to medium carrots, minced
> 3 medium celery stalks, minced
> 1 onion, minced
> 1/2 teaspoon thyme
> 2 to 4 cloves garlic, minced
> 1 (4 ounce) can tomato paste
> Dash of dried red pepper flakes
> 6 to 8 cups water (substituting 1 or 2 cups of ham
> stock for 1 or 2 cups of water gives this
> soup an extra depth of flavor)
(snippage)

Okay... but it does suggest adding some ham stock to the water, doesn't say
it's required!

Jill