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Vegetable, Bean & Bacon Soup

This warming winter soup tends to be an entire meal but a salad on the side brings in more veggies. A little bit of warm crusty bread, and you have a filling fiber rich lunch or dinner. Egg, dairy & gluten free.

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  • Ingredients

    • 1 cup diced red onions

    • 4 cloves garlic, minced or pushed through a garlic press

    • 1/3 pound sulfite/sulfate/preservative free bacon, diced

    • 1/3 cup celery, diced

    • 2 quarts chicken stock

    • 1 bay leaf

    • 3 sprigs thyme

    • 4 ounces spinach

    • 2 cups cooked cannellini beans

    • 1 tomato, medium dice

    • 1/2 cup cooked brown rice

    • salt and pepper

  • Methods / Steps

    Take a 3 quart Dutch oven and turn heat onto medium high.

    Add the diced bacon and cook for about 3-5 minutes. Add onion and cook for another 3-5 minutes. Then add garlic, bay leaf and thyme into the Dutch oven.

    Stir until bacon starts to form a bit of a golden brown layer on the bottom of the pan. Add stock and scrape the bottom of the Dutch oven until the entire brown layer has come off and mixed into the soup. Season with salt and pepper and add in canellini beans then bring soup to a boil and cook for 15 minutes.

    While soup is cooking, take out 4 bowls and layer spinach, diced tomato and brown rice.

    Ladle hot soup equally into all of the bowls, stir to combine and enjoy!

  • Additional Tips

    Always use a quality bacon that is organic and read your labels! Some bacon might contain gluten & casein, so make sure you are buying safe products for your family.

    Recipe courtesy of Lisa Odegard. Lisa is a regular contributor to www.NaturallySavvy.com and a Savvy Chef. Lisa has over 11 years of experience in the professional food industry.

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