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)
> 1 tablespoon wine vinegar
> Few drops liquid smoke
> Salt and pepper to taste


What's your point? It lists ham stock as an optional ingredient. Did
you "take note" of the six slices of bacon?

It has carrots too, are you going to insist that it's a carrot soup?



Brian