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Fry chopped bacon until crisp; set aside on a paper towel. Keep 2 tbsp. of bacon grease in the pan to fry the onion, carrots, and celery, until soft (about 5 minutes). Add garlic and fry an additional minute. Stir in chicken broth (I use water and Better than Bouillon chicken bouillon) and 2 cans of the beans, and season to taste with salt and pepper. Simmer for 30 minutes, then puree half the soup in a blender (or use an immersion blender right in the pot!). Return puree to pot with the final 2 cans of beans, bacon and tomato sauce and simmer for another 30 minutes. Serve with Cheezits!