This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Only the pure in heart can make a good soup."
-Ludwig van Beethoven
I loved Campbell's Bean with Bacon Soup when I was growing up. Thick and creamy, it had a great balance of sweet and savory flavors with a creamy bean broth. It is, however, not all that great for you.
The Nutrition Facts box shows that a half cup serving is 160 calories, 3 grams of fat and a whopping 860 mg of sodium. First off, a half cup? Really? No one eats a half cup of soup, so that is just silly. So a more realistic 1 cup of soup brings this in at 1,720 mg of sodium.
This can, of course, be made healthier very easily. It has good stuff. Beans and bacon. “Bacon?” you say. Yes, bacon. It takes very little for great flavor and adds the umami flavor with good saltiness too. The more realistic serving of 1 cup comes in at 263 calories and only 348 mg of sodium. Head to head with the Campbell's there is no comparison: homemade wins hands down.
It is rare that a recipe will call for a whole can of tomato paste. Buying tomato paste in a tube allows you to squeeze out the amount that you need and seal the container. After dozens and dozens of moldy cans of tomato paste, I have learned my lesson and this is one of the staples that I keep extra of in my pantry.
Tomato paste usually contains a fair amount of sodium, but there are low-sodium versions that come in the tube if you look for them.
1 Tbsp. tomato paste = 14 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 3g carbohydrates, 129mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 1 cup
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3.
Makes great leftovers and keeps well for 3-4 days in the refrigerator.
|4||slices bacon (finely diced)|
|1 medium||onion (finely diced)|
|1 large||carrot (finely diced)|
|2 large||ribs celery (finely diced)|
|3 15 ounce can||no salt added white beans (drained and rinsed)|
|3 Tbsp||tomato paste|
|fresh ground black pepper (to taste)|
Place a large sauce pan over high heat.
Add the diced bacon and cook for about 3 minutes. Stir frequently.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the carrot and celery and cook for 2 minutes. Stir frequently.
Add the beans, tomato paste, salt, water and pepper.
Stir, and when the soup comes to a boil, reduce the heat to low.
Cover and simmer for one hour. Stir occasionally.
Uncover and cook for another 30 minutes, stirring occasionally. Serve.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 263||Calories from Fat 82|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 3g||12%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 35g||12%|
|Dietary Fiber 12g||45%|
|Vitamin A 141%||Vitamin C 13%|
|Calcium 11%||Iron 16%|
|Vitamin K 13 mcg||Potassium 716 mg|
|Magnesium 69 mg|