Rinse beans and bring to a boil with the redbush infusion and soup cubes.
Cook beans according to package directions (about 1 to 2 hours). Strain afterward, but reserve the liquid.
Puree half of the beans.
Fry bacon cut into cubes.
Add onion, diced carrot, diced celery, garlic, and rosemary.
Sauté everything together briefly, add the remaining ingredients (except for the kitchen herbs) and beans. Simmer gently for about 30 minutes.
Add the herbs, season and serve hot.
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