Steak and bean soup

2 cups dried kidney beans
4 slices bacon
1 pound skirt steak, cut into 3-4 pieces
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, diced
1 head caramelized garlic
1 cup tomato puree
6 cups chicken or beef broth
2 T balsamic vinegar
2 bay leaves
1/4 t Tabasco

1. Rinse the beans in cool water, discarding any broken ones or twigs. Place the beans in a large bowl, cover with water and set aside.
2. Heat a large soup kettle over a medium heat, add the bacon and cook until it renders its fat. Remove the bacon and drain on a paper towel.
3. Raise the temperature to high, add the pieces of skirt steak and cook them until they are well browned on all sides. Remove the steak from the pot, cut across the grain into thin slices, chop coarsely and set aside. Add onions, celery, carrots and garlic.
4. Lower the heat until they become translucent. Stir in the tomato puree, cook 2 minutes and return the chopped skirt steak to the pot. Add the broth, vinegar, bay leaves and Tabasco and stir well.
5. Drain the beans; add them to the soup and cook until the beans are tender about 1 1/2 hour. Add additional broth if the soup becomes too thick. Discard the bay leaves. Serve the soup in bowls and sprinkle with the cooked bacon.