Portugese Bean Soup

8 oz. sliced smoked bacon, diced
8 oz. chorizo (cured spicy pork sausage) or kielbasa, cut into 1/4 in. rounds
1 large onion, diced
4 garlic cloves, pressed or finely minced
1/4 C. tomato paste
2 medium Yukon Gold potatoes, cut into 1/2 in. chunks
2 15oz. cans Great Northern beans, rinsed and drained
1 28oz. can diced tomatoes
2 Tbsp. honey
1 Tbsp. sweet paprika
2 tsp. kosher salt
1 bay leaf

Cook bacon in a 6 qt. pot until crisp. Remove & set aside.
Discard all but 1 Tbsp. of bacon fat and add sausage; cook until browned. Remove sausage & set aside. Discard all but 1 Tbsp. fat from pot and add onion and garlic. Cook until tender, about 4 min.
Stir in tomato paste. Add potatoes, beans, 4 C. water, tomatoes, honey, paprika, salt, bay leaf and reserved sausage and bring to a boil over high heat. Reduce heat to medium low and simmer 25-30 min. Remove bay leaf, and serve topped with bacon.