Bean with Bacon Soup

8 oz bacon, cooked & crumbled, or use precooked bacon bits
1 cup diced yellow onions
1 cup diced carrots
1 cup diced celery
2 cloves garlic minced

1 Tbsp bacon grease or butter
4 cups chicken broth
2 cans 15 oz each Great Northern or Navy beans, drained and rinsed
salt and pepper
1 can 8 oz tomato sauce

dash liquid smoke (optional)

Cut the bacon into small pieces with scissors and cook in the soup pot. Remove to a paper towel when crisp. Pour the bacon grease into a heat proof container to use in other recipes. Put 1 Tbsp bacon grease back in the soup pot and saute the onions, carrots, and celery on medium low, until the onions are translucent. Add the garlic and cook 30 seconds or so. Add the chicken broth, beans, salt & pepper, tomato sauce, and liquid smoke. Simmer 20 minutes. Remove 1 cup of soup and blend until smooth. Return to the soup pot. Add in the bacon crumbles. Serve hot.