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Low Sodium Bean with Bacon Soup

Updated: Jan 20, 2022

A good hearty soup that sticks with you is just what these cold winter nights need. Bean with bacon soup is one of my childhood favorites. My mom would put a slice of Colby jack cheese at the bottom of the bowl so it would be nice and gooey as I ate the soup. but at 410mg per serving of the famous brand soup, I had to find an alternative.


I remembered an old Tuscan style soup called zuppa di farro, from my cruise days, so I drug out my old cookbook and worked my LoSo magic.


So here we have it, this makes 4 servings, 122mg per serving.




Ingredients

  • 1 cup dry navy beans, cleaned, soaked for 12 hours and drained

  • 1/2 cup pearled barley

  • 4 slices reduced sodium bacon, diced. I used this one at 150mg per serving

  • 1 14.5 oz can of no salt added diced tomatoes, undrained

  • 1/4 cup diced carrot

  • 1/4 cup diced celery

  • 1 yellow onion diced

  • 2 garlic cloves minced

  • 1 tablespoon olive oil

  • 3 cups sodium free chicken broth

  • 1 tsp rosemary

  • Pepper to taste

Directions

  1. In a Dutch oven or large stock pot, heat oil until shimmering.

  2. Sauté carrot, celery and onion until softened.

  3. Add bacon and cook until it begins to get crispy.

  4. Add garlic and cook until fragrant, about 2 minutes.

  5. Deglaze pan with some of the chicken broth.

  6. Add beans, tomatoes, remaining chicken broth, rosemary and pepper to taste.

  7. Cover and bring to a simmer.

  8. After 30 minutes, stir in barley.

  9. Cook until beans are tender, about 30 more minutes, stirring occasionally. Add water if necessary.

  10. Remove half the soup and put in a blender (or separate container if using an immersion blender). You want to blend half the mixture, but keep it a little chunky.

  11. Replace the mixture and give it a good stir.

  12. Serve.

I usually add a small slice of Colby jack cheese to the bowl (don't forget to add that sodium to the total) and top with matzo cracker. Another suggestion is a light dusting fresh Parmesan cheese and olive oil. I also love this with a side of green apples. How do you top your favorite soup? Tell us below!





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greendahl
Jan 26, 2022

The cheese at the bottom is the best! So is this soup.

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