• Drain & rinse beans and set aside.
• Cook bacon until almost crisp; remove and mince.
• Bring water and ham base to simmer.
• Add allulose, onion salt, celery salt, and pepper.
• Add beans and simmer 10–15 min, stirring occasionally.
• Pulse immersion blender once to release bean starch.
• Stir in minced bacon and simmer 3–5 min.
• Taste and adjust salt and pepper.

Make It Better (Without Losing the Campbell’s Soul):

• Add 1–2 oz more beans to increase body without shifting flavor.
• Add ¼–½ tsp allulose (or other sweetener) to round acidity and enhance savoriness.
• Increase black pepper to taste; the canned soup is deliberately timid.
• Replace onion salt with 1–2 Tbsp sautéed onion for a fresher flavor.
• Add a small amount of sautéed celery or carrot for background depth.
• Finish with a small knob of butter for improved mouthfeel.
• Add a tiny splash of cream or half and half for richness without changing flavor profile.