Sometimes, you throw things together in a pot and out pops something that turns out to be one of the best things you’ve ever tasted! That happened with this bowl of soup. I was in the need of an E lunch and I was low on most E ingredients. I was going to make my Ham and Beans recipe but I didn’t have the ham. I was also out of canned beans, but thanks to the fact that I had made and frozen a bulk batch of beans when I made my Amazing Baked Beans I was still able to improvise.
I really wasn’t expecting much from this recipe. (Which is why I didn’t take any good pictures in the process, in fact the one picture I have is kind of blurry because it was only for meal tracking purposes.) I mean, even calling it a recipe feels silly, because I literally just threw some things in a pot, but it worked out so well I had to share it. This was really just going to be a bean soup, but I was pleasantly surprised to find that the Hormel, Real Bacon Bits I had in my refrigerator only had 1.5 grams of fat per tablespoon! Therefore, Bean and Bacon soup it was!
Bean and Bacon Soup ~ THM E (Single Serve)
- 1 cup navy beans
- 1 cup chicken broth
- 1/4 tsp dried minced onion
- 1/8 tsp salt
- 1 tsp nutritional yeast or THM Bouillon
- 1/8 tsp bacon natural flavor or liquid smoke (optional)
- 1 tablespoon gelatin
- 2 -3 tablespoons real bacon bits (5g or less of fat)
Place beans, broth and seasonings into a saucepan over medium heat. Whisk in gelatin to dissolve. Simmer for 5-10 minutes until everything is warmed through. If you want the broth to be thicker you can mash some of the beans, or you could whisk in 1/4 teaspoon of glucomannan. That is it! Just a few short minutes to a warm and hearty lunch!
Oh, and if you can get your hands on a really good pear it makes a great side! I know that looks like a shiny apple in the picture, but it was a pear. I couldn’t believe how good the pears were that I picked up at the produce stand! Forget pumpkin and apples, I think pears are the unsung, fall fruit heroes!
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