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!
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