This is an extremely fast and delicious soup I made for dinner one night recently with leftovers in the fridge that needed to be used up. It turned out really hearty and really didn’t need much to go with it except for perhaps a salad. Dinner in less than 15 minutes .. now that’s REAL fast food that won’t wreck your evening with a headache, heartburn, bloating, or insomnia!
*This soup is also great for those following the GAPS diet as the beans used are navy beans, one of the few non-starchy legumes.
Leftover Bean and Bacon Soup
3 cups homemade chicken, beef, or lamb broth (I made mine with a mixture of veal and chicken broth)
1 cup filtered water
5-8 strips of leftover bacon, crumbled into small pieces
6 or more handfuls of leftover navy beans (previously soaked/drained and cooked)
3 cloves garlic, minced
3 organic carrots, sliced and lightly steamed
Sea salt to taste (I used Celtic salt)
Pepper to taste
Steam carrots until soft and then add in with the broth, water, crumbled bacon, navy beans, and garlic. Simmer for 10 minutes. Puree with a handheld blender right in the pot if desired or serve as is for a chunky style soup. Sea salt and pepper to taste. Serve.
This recipe submitted to the Two for Tuesdays blog carnival.
Sarah, The Healthy Home Economist
Picture Credit
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{ 13 comments… read them below or add one }
Hi Sarah,
Thanks for sharing your recipe! Do you sprout your beans…or what is your opinion on sprouting?
I do not sprout my beans, but I do soak them and then cook them in large batches and then freeze them so that they are basically ready to use when I want to make something using them.
Sarah! Thanks so much for linking up to the two for tuesday recipe blog hop! I love this recipe and I do things like this all the time. Interesting because right now I have some shredded brussel sprouts in bacon and some old beans. Totally trying this. As a side note on the sprouting beans. If you eat a LARGE quantity of beans and have digestive issues sprouting will help to decrease the antinutrients, but if you are using beans only a few times a week, soaking and long cooking is perfectly fine.
Oh, there's nothing quite as comforting as a homemade bean soup…looks delicious. Thanks so much for sharing with Two for Tuesdays =)
Giving new life to leftovers is one of my alltime favorite kichen tricks. Who says you can't cook a meal with real foods in a jiff? Thanks for bringing soup to the party at Two for Tuesdays.
I love soup,,,winter, summer, spring or fall. Especially bean soup. I love that this is quick and easy. Thanks for sharing your recipe.
I love bean soup – I love how yours is not only quick but also frugal. Glad you linked to Two for Tuesdays!
I made this soup tonight with broth I made from a smoked chicken. yummoooo! My soup did not have as many beans as yours – can you try and quantify the bean measurement? ie 1. 1/2 cups cooked beans? I have small hands – and your soup looks a lot beanier than mine did. My daughter loved it but I don’t smoke chickens very often so I don’t have any more smoked chicken broth yet. I guess I’ll have to smoke another chicken.
This looks delicious, but I don’t understand what you mean by “leftover bacon.” I’ve never heard of such a thing
Leftover bacon? Very funny! No such thing in our house! But, your recipe looks so good that I definitely think it’s worth frying some bacon to try, Also, I learned something recently that I did not know about red kidney beans. They contain a high level of a toxin called Phytohaemagglutinin, a lectin. In order not to ingest this toxic lectin, not only should you soak but begin your cooking with a 10 minute boil/simmer. I noticed Nourished Traditions does not address this so you may want to get the word out. Plus, cooking red kidney beans in a slow cooker without the 10 minute boil concentrates the toxin and can actually make you very ill. See this Wikipedia entry and scroll down to the section entitled “Toxicity”: http://en.wikipedia.org/wiki/Red_kidney_bean#Red_or_kidney_beans . I don’t use canned beans but this should make everyone very suspect of canned red beans.
I guess I’ll never get to make this ;-(. There has never been leftover bacon in our almost 28 years of marriage!
I used to absolutely love the Campbell’s Soup version of this and have not had it forever (because I don’t eat Campbell’s soup anymore). This is wonderful, thank you for sharing it! I’m printing it out now.
Same here! This used to be my favorite soup back when I ate processed food! I had actually forgotten all about it. Going to definitely make this! Thanks!