Navy Bean, Bacon and Spinach Soup - 39g Carbs, 12g Fiber, 4g Sugar
{Sodium is much too high!! - Suggestions: Lower sodium by using lowest salt bacon possible. Try to use no salt added beans OR cook yourself by using dry beans! Also, be sure to use low or not sodium tomato paste and reduced sodium chicken broth! Take Care, Gloria}
From: http://www.skinnytaste.com - (Pressure Cooker, Slow Cooker or Stove Top)
Bacon makes everything better (in my opinion), especially in this hearty white bean soup. It's delicious, inexpensive, and easy to make and leftovers are even better the next day. I made this in my Instant Pot (doesn't get quicker than that!), but I've also included slow cooker and stove top directions as well.
3 15 oz cans navy beans, rinsed and drained
4 slices center cut bacon, chopped
1 medium onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
2 tbsp tomato paste
4 cups reduced sodium chicken broth
2 bay leaves
1 sprig fresh rosemary (I used a bouquet garni for tossing)
3 cups baby spinach
> Instant Pot
In a blender, blend 1 can of beans with 1 cup of water.
Press Saute button then cook the bacon until crisp. Set aside on paper towels.
Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
Cook on high pressure 15 minutes. Let the pressure release, remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.
> Stove Top
In a blender, blend 1 can of beans with 1 cup of water.
Sauté the bacon in a large pot until crisp. Set aside on paper towels.
Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
Bring to a boil, cover and cook on low until the beans and vegetables are soft, about 25 minutes. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.
> Slow Cooker
In a blender, blend 1 can of beans with 1 cup of water.
Saute the bacon in a skillet until crisp. Set aside on paper towels.
Add the onion, carrots and celery to the skillet and cook until soft, about 5 minutes. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary and bay leaves.
Cover and cook low 8 hours. Remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted, adjust salt to taste. To serve, ladle into 6 bowls and top with bacon.
Servings: 6
Serving Size: 1 1/3 cups
Nutrition per Serving: 211 Calories, 1.5g Total Fat, 0.5g Saturated Fat 2mg Cholesterol, 1150mg Sodium, 39g Carbs, 12g Fiber, 4g Sugar, 15g Protein
Posted by: chefgloria1030@yahoo.com
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