Boston Bean Bake Soup

Number of Servings: 4-6

2 Slices Bacon, diced
2 Cloves Garlic, minced
1Onion, chopped
1 (28 oz.) Can Ready-cut peeled tomatoes
4 C. Water
2 Tbls. Brown sugar
2 Tbls. Molasses
2 Tbls. Dijon mustard
2 Tbls. Tomato paste
1/4 C. Chopped parsley
1/4 Tsp. Liquid hickory smoke
1/4 Tsp Hot sauce1 (16 oz.)
Can Small red beans, drained1 (16 oz.)
Can Black beans, drained1 (16 oz.)
Can White beans, drained
1/4 C. Bottled horseradish

In a Dutch oven, cook the bacon over medium high heat until crisp. Add garlic and onion. Saut¹ 5 minutes. Add tomatoes, water, brown sugar, molasses, mustard, tomato paste, hickory smoke and hot sauce. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Stir in beans, parsley and horseradish. Heat through.