Bean and Bacon Soup

Combine beans, 2 quarts water, and 4 cups chicken broth in large pot. Bring to a boil and boil for 2 minutes. Cover and let stand for 1 hour. Meanwhile, cook bacon until crisp in large stock pot. Remove bacon to paper towels to drain and crumble. Add chopped onions and minced garlic to bacon drippings. Cook and stir until onions are tender. Add partially cooked beans and cooking liquid. Cover and cook over low heat for 1 hour.

Add remaining ingredients including reserved bacon pieces, except for sour cream, cornstarch, and Tabasco sauce. Cover and simmer for 50-55 minutes, stirring occasionally, until beans are tender and soup is slightly thickened. Remove bay leaf. Combine sour cream and cornstarch in small bowl; mix well. Add 1 ladle of the soup and stir until combined. Stir this mixture into the soup and simmer for 5 minutes. Season to taste with Tabasco sauce and serve. Crockpot Directions: Precook beans, bacon, onion, and garlic as directed above (this step is necessary because otherwise the beans would never get tender because of the acid in the tomatoes). Combine all ingredients in 6 quart crockpot. Cover and cook 10-12 hours on low. Remove bay leaf, add cornstarch mixture and cook for 15 minutes on high. Season with Tabasco sauce and serve.