Leftover Bean and Bacon Soup Recipe (Low Carb)

by Sarah Pope MGA Affiliate linksLow Carb Recipes, Pork Recipes, Soup Recipes For DinnerComments: 14

bean and bacon soup
Bean and bacon soup is an extremely fast dinner that is one of my family’s favorites. I made it for the first time for dinner one night with leftovers in the fridge and freezer that needed to be used up. We fondly call it “freezer diving” in my home!

It turned out really hearty and really didn’t need much to go with it except perhaps a salad or some homemade garlic bread. Don’t pare the bread if you like the low carb aspect of this soup though!

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!

Gut Friendly Bean Soup

This particular bean soup recipe is great for those following the GAPS diet as the beans used are navy beans, one of the few non-starchy legumes.

All other legumes including peas and lentils are disallowed while the gut wall heals and seals. If you love beans and are on an autoimmune protocol, this soup can help bridge the gap until the reintroduction of more legumes.

Of course, you must use bone broth as the base and not anything from the store. Broth made at home contains ample beneficial gelatin which is necessary to reap the full benefits of homemade soup.

Don’t Use the Bean Water!

Note that it is best to not use the bean water from cooking as suggested by some alternative cooking circles. This modern food is loaded with anti-nutrients and dangerous to gut health.

Bean and Bacon Soup Recipe

Recipe for bean and bacon soup that uses non-starchy beans and homemade bone broth and so is low carb and gut healing diet friendly.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 quarts
Author Sarah Pope MGA



  1. Chop and steam carrots until soft.

  2. Add steamed carrots to the broth and water in a large pot.

  3. Add crumbled bacon, cooked navy beans and minced garlic.

  4. Simmer for 10 minutes.

  5. Puree with handheld blender right in the same pot or serve chunky style if desired.

  6. Add sea salt and pepper to taste.

  7. Serve with a dollop of homemade sour cream or creme fraiche on top. 

  8. When room temperature, refrigerate leftovers. Freeze what you won't use in 4 days.

Sarah, The Healthy Home Economist

Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.

Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.

Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.

Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.

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