Leftover Bean and Bacon Soup (GAPS friendly!)

by Sarah Affiliate linksBone broth, Stock, and Soups, RecipesComments: 14

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

bean and bacon soup_mini
3 cups homemade chicken, beef, or lamb broth (sources)
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) (sources)
3 cloves garlic, minced
3 organic carrots, sliced and lightly steamed
Sea salt to taste (sources)
Pepper to taste (sources)

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.

Sarah, The Healthy Home Economist

Picture Credit

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 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, ABC, NBC, and many others.

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