Dice bacon and place in a heavy bottomed pot over medium heat. Cook. stirring often, until bacon is crisp.

Remove from the pot and drain on paper towels. Set aside.

Remove most of the bacon fat from the pot. (Save that for another use later!)

Place onion, carrots and celery into the remaining fat in the pot and stir often while veggies soften.

Add 4 cups of chicken broth and one cup water.

Stir in chicken bouillon and the Liquid Smoke

Simmer soup for a few minutes to finish cooking vegetables.

Stir in the drained and rinsed beans.

To thicken the soup, puree half of the mixture with an emersion blender, or place several ladles of the soup in a blender and return the soup to the pot.

Add most of the crispy bacon to the pot and stir to combine.

Add some finely chopped parsley.

Add salt and pepper to taste.

Ladle soup into serving bowls and top with reserved crispy bacon and a sprinkle of fresh parsley.

ENJOY!!!