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Healthy Home Economist / Archives / Recipes / Grassfed Recipes / Pork Recipes / Leftover Bean and Bacon Soup Recipe (Low Carb)

Leftover Bean and Bacon Soup Recipe (Low Carb)

by Sarah Pope / Updated: Jan 24, 2023 / Affiliate Links ✔

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Table of Contents[Hide][Show]
  • Gut-Friendly Bean Soup
  • Don't Use the Bean Water!
  • 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.

bean and bacon soup in a black bowl with tablecloth and spoon

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. Skip the bread if you like the low-carb aspect of this soup though!

This easy leftover dinner is done in less than 15 minutes. 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 except for 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.

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 avoid using bean cooking water as suggested by some alternative cooking circles.

This modern food is loaded with anti-nutrients and dangerous to gut health!

bean and bacon soup
3.8 from 5 votes
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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.

Course Soup
Cuisine American
Keyword healthy, low carb, traditional
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 125 kcal
Author Sarah Pope

Ingredients

  • 3 cups bone broth chicken, beef, or turkey
  • 1 cup filtered water
  • 6-8 strips bacon cooked and crumbled into bits
  • 6 handfuls cooked navy beans from leftovers
  • 3 cloves garlic minced
  • 3 carrots chopped
  • sea salt to taste
  • pepper to taste

Instructions

  1. Chop and steam carrots until soft.

  2. Add cooked 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.

Nutrition Facts
Bean and Bacon Soup Recipe
Amount Per Serving (1 cup)
Calories 125 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g35%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Carbohydrates 11g4%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.
bean and bacon soup on a bowl with spoon
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Category: GAPS Recipes, Low Carb Recipes, Pork Recipes, Soup Recipes For Dinner
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (18)

  1. Tina

    Oct 7, 2012 at 6:26 pm

    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.

    Reply
  2. Melissa Northrop Smart via Facebook

    Oct 7, 2012 at 6:17 pm

    This looks delicious, but I don’t understand what you mean by “leftover bacon.” I’ve never heard of such a thing 🙂

    Reply
  3. susan

    Aug 12, 2011 at 9:38 pm

    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.

    Reply
  4. Christy

    Jul 15, 2010 at 2:56 pm

    I love bean soup – I love how yours is not only quick but also frugal. Glad you linked to Two for Tuesdays!

    Reply
  5. Bonnie

    Jul 14, 2010 at 5:12 pm

    I love soup,,,winter, summer, spring or fall. Especially bean soup. I love that this is quick and easy. Thanks for sharing your recipe.

    Reply
  6. Butterpoweredbike

    Jul 14, 2010 at 4:01 pm

    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.

    Reply
  7. girlichef

    Jul 14, 2010 at 2:14 pm

    Oh, there's nothing quite as comforting as a homemade bean soup…looks delicious. Thanks so much for sharing with Two for Tuesdays =)

    Reply
  8. [email protected]

    Jul 14, 2010 at 4:42 am

    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.

    Reply
  9. Sarah, the Healthy Home Economist

    Jul 13, 2010 at 5:09 pm

    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.

    Reply
  10. Anonymous

    Jul 13, 2010 at 2:36 pm

    Hi Sarah,

    Thanks for sharing your recipe! Do you sprout your beans…or what is your opinion on sprouting?

    Reply
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