I remember having the Campbell’s Soup version of Bean w/ Bacon Soup pretty regularly as a child.
My mom would make it sometimes when we were sick, and I think it was one of the first things I learned how to “cook”, sliding the gelatinized blob of mushy soup out of the can into a pot and adding milk. I just had to stir it together and warm it up!
The soup made me feel warm, cozy, and comforted, and is something I occasionally crave now as an adult.
Of course, now we know that the processed ingredients of that can of goop doesn’t support a healthy body.
I was craving the soup not too long ago and decided I would try to make a healthier version. I knew I could make it supportive for the gut and digestion, cause #beans. Also, I figured I could throw in some additional veggies for more prebiotics, and could make it flavorful without a ton of bacon.
Though bacon isn’t something I eat often or consider particularly healthy, eating it on occasion and sourcing high quality bacon won’t set your health goals back any. So this recipe does have bacon, but it’s used as a garnish.
This soup is certainly a recipe to put in your rotation to support your gut health and digestive health.
We have a big ol’ dose of prebiotic (fiber) bacteria from the beans, carrots, celery, and leeks. We also use bone broth, which is known to lubricate and nourish your gut lining, minimizing leaky gut and supporting healthy gut flora.
The most important thing we can do to support a healthy gut and digestion is consume adequate amounts of prebiotics (fiber) and probiotics, which this soup does in spades!
Naturally gluten free, can be made dairy free with a dairy free milk.
Meal Prepping Tips- This soup keeps well for 3-4 days. Make a large batch and store it in portioned containers if needed. I would follow the recipe as stated, topping each portion with the additional bacon chunks.