The night before you want this soup, soak the beans in 3
cups water and cover overnight.
Dice the vegetables and set aside. This can be done the day
of, or the day before.
The next day drain the beans then add them to 6 cups water.
Stir in the bacon, vegetables, garlic, thyme, red pepper, and
Simmer until beans are tender. On stove-top this is about 3
hours, and 8 in a slow cooker.
When beans are tender, scoop out 2 cups of cooked soup
and place in blender or food processor to puree.
Return pureed soup to the pot and add in vinegar and liquid
smoke. Mix well.
Stir in salt and pepper to desired taste.
Notes about cooking beans:
The salt and acids in ingredients such as vinegar and tomato products lengthens the cooking time of beans and can weaken the softening
process. Add these ingredients near the end of the cooking time, when the beans are already tender. In addition, adding salt while cooking can toughen beans