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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. dee

    Feb 1, 2023 at 2:43 pm

    Hello Sarah. What’s the quantity of navy beans in 6 handfuls? Good recipe I think but unclear. thanks.

    Reply
    • Sarah Pope

      Feb 1, 2023 at 7:33 pm

      Just guessing … but around 2-3 cups. It’s a “leftovers” recipe, so use what you have.

  2. Kristen Anderson

    Jan 31, 2023 at 11:26 pm

    4 stars
    The recipe looks lovely; however, the number of servings and serving size are confusing. Does your family eat only 125 calories as the main part of dinner? I think this maybe serves two, not six, and that’s if there’s a large salad or large amount of bread. Maybe it serves six if it’s an appetizer.

    Reply
  3. Rita Elkins

    Oct 1, 2016 at 7:10 pm

    Wow, SO excited to find this recipe – and this website! – when looking for how to stretch some leftover Campbell’s bean with bacon soup. I need to buy the ingredients, then will try yours pronto. Just learning how to do healthier things from scratch thanks to the double whammy of forced retirement and aging. Thanks for sharing your wisdom!

    Reply
    • Cynthia Shores

      Feb 1, 2023 at 2:27 am

      5 stars
      Bean and bacon soup is the bomb! I’m going to make it – beans are usually high starch/carb and off limits to diabetics. The soaking really helps eliminate some of the problem. Pintos just don’t cooperate! Everyone eat some beans!

  4. Nicki Royce Czarnecki via Facebook

    Oct 8, 2012 at 6:51 am

    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!

    Reply
  5. Elizabeth Otte Stowers via Facebook

    Oct 7, 2012 at 6:56 pm

    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.

    Reply
  6. Candace Hallenbeck Elmore via Facebook

    Oct 7, 2012 at 6:32 pm

    I guess I’ll never get to make this ;-(. There has never been leftover bacon in our almost 28 years of marriage!

    Reply
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