Bean with Bacon Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound Great Northern White Beans
- 4 cups Low Sodium Chicken Stock
- 1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
- 1 whole Onion, Diced
- 2 whole Large Carrots, Peeled And Diced
- 2 stalks Celery, Diced
- Salt And Pepper, to taste
- 4 cloves Garlic, Minced
- 2 Tablespoons Tomato Paste
- 2 whole Bay Leaves
- Minced Parsley, To Taste
- 3 whole Roma Tomatoes, Chopped (optional)
Instructions
- Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.
- Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.
- While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.
- Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.
- When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.
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