[NOTE: This recipe is NOT gluten free!]
I’ve made this soup a few times and it’s ridiculously delicious and nutritious. High protein, low fat, dairy free and only five ingredients… anyone can make this. Oh, this recipe makes 5-6 plentiful servings and costs less than $10. Oh! This is another one of my “one pan” meals meaning little mess and little clean up.
First, I used Trader Joe’s ingredients but I am certain you could find these ingredients most places.
You will need:
- 1 large yellow onion, diced
- 2 diced fresh jalapeños (optional, if you want a little heat)
- 1 package of Trader Joe’s peppered turkey bacon, chopped into small pieces
- 32oz chicken stock, I use free range organic
- 1 package of Trader Joe’s 17 bean and barley mix
This recipe does need to be thought of a day in advance. Why? Because the beans need to soak in a salt bath overnight for up to 24 hours.
Rinse the beans in a colander and add to a mixing bowl with enough luke warm water to cover the beans. Add about 3-4T of salt and stir. Cover with plastic wrap and set out at room temperature overnight.
In a 3.5 quart cassoulet or stock pot sauté onion, jalapeño and chopped turkey bacon with 2-3T of olive oil. I also recommend a pinch of sea salt and cracked pepper. Cover and heat over a low flame for 30-40 minutes.
Rinse and strain the beans. Once the onion, pepper and turkey bacon have sublimated add the beans and stir together letting the ingredients get nice and friendly with each other. Add the chicken stock and turn the heat up to medium-low (don’t boil!) and cover. Heat for 2-3 hours stirring occasionally.
Alternatively, this could be made in a slow cooker by adding the sautéed ingredients to the slow cooker along with the chicken stock and beans.
The best part of this recipe is that it makes for great leftovers. You may need to add a bit of water as the beans can dehydrate in the refrigerator.
Let me know what you think!