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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 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 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.
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
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Chop and steam carrots until soft.
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Add cooked carrots to the broth and water in a large pot.
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Add crumbled bacon, cooked navy beans and minced garlic.
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Simmer for 10 minutes.
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Puree with handheld blender right in the same pot or serve chunky style if desired.
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Add sea salt and pepper to taste.
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Serve with a dollop of homemade sour cream or creme fraiche on top.
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When room temperature, refrigerate leftovers. Freeze what you won’t use in 4 days.
Hello Sarah. What’s the quantity of navy beans in 6 handfuls? Good recipe I think but unclear. thanks.
Just guessing … but around 2-3 cups. It’s a “leftovers” recipe, so use what you have.
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.
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!
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!
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!
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.
I guess I’ll never get to make this ;-(. There has never been leftover bacon in our almost 28 years of marriage!