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.

 

If you would like to find sustainable, thoughtfully grown pork, take a look at eatwild to find a ranch or hit up your local farmers market!

 

Gut Healing

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!

 

Enjoy!

 

 

Creamy Healthy Bean with Bacon Soup Recipe

Makes 4-6 servings, takes about 30 minutes

Ingredients

• 4 oz of bacon, chopped
• 1 tablespoon avocado oil
• 2 leeks, washed and sliced thin
• 2 large carrots, chopped
• 3 ribs of celery, chopped
• 1 bay leaf
• 1.5 teaspoon garlic salt
• 1.5 tablespoons tomato paste
• 3 cups bone broth
• 1- 15oz can cannellini beans
• 1 cup milk of choice (unsweetened if using almond, soy, etc.)
• Salt and pepper to taste

Instructions

1. Warm a large pot over medium heat. Add chopped bacon and cook until slightly crispy. Remove the bacon and lay on a paper towel.
2. Keep the pot on medium heat. Add avocado oil and leeks, cooking until they start to soften, about 2 minutes. Add carrots, celery, bay leaf, garlic salt, and tomato paste. Saute while you stir the tomato paste and it gets incorporated into the veggies, about 1-2 minutes.
3. Add the broth to the pot and bring to a boil. Cover the pot, turn down the temp to low and let it simmer until the veggies are cooked through, 15-20 minutes.
4. Once the veggies are soft, add the beans, milk, and half of the bacon. Stir. Add salt and pepper to taste.
5. Using an immersion blender or very carefully using a standard blender, blend the soup until it is as creamy as you want it to be. I like mine mostly creamy but with some chunks. Taste and add more salt and pepper as needed.
6. Portion into bowls and top with remaining bacon pieces.

 

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.