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Don’t ask me why, but I’ve been on a soup kick lately. I’ve never really considered myself a soup person, but it’s hard to get creative with such a limited diet and soups seem to be a good way of dealing with the particular ingredients I’m left with. I’m cheating a bit with this recipe, in that I’m using a bit of uncured bacon. The problem with deli meats, sausages and bacon, it is said, is the curing process, so I’ve been eating a bit of the uncured stuff in limited amounts. It seems to be alright, but of course you have to make that choice for yourself and can always leave it out.
Potato Bacon Bean Soup
- 1 slice uncured bacon*
- 2 carrots, diced*
- 2 stalks celery, diced
- 1 medium potato, diced
- 1 14.5 ounce can great northern beans*
- 1 ½ cups low FODMAP chicken stock
- 1 ½ cups water
- 2 teaspoons sea salt
- ½ teaspoon dill weed
- ½ teaspoon parsley
Strain and rinse beans until they no longer foam and set aside. Cut bacon strip into 1/2” pieces and dice vegetables into relatively uniform pieces, about a half inch. In a large heavy saucepot or small stock pot, fry bacon until slightly browned. Add celery, carrots and potatoes, cooking until bacon is deep brown. Strain excess grease, if desired. Add broth and water, scraping up any bits that stuck to the bottom of the pan. Add remaining ingredients. Bring to a boil and reduce to a simmer. Cook 45 minutes, or until broth has thickened and vegetables are tender.
*These items may need to be omitted for the low histamine diet depending on your personal profile.
Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 2-4 servings