Creamy Bean, Bacon, and Butternut Soup

This beautiful thick and creamy soup will fool your taste buds into thinking you are eating plenty of fat. Nope, what you have here is a nurturing E meal with healthy, slow-burning carbs to soothe your adrenal glands and keep your metabolism in good working order. The little bit of fat in this soup comes from the tiny 1 teaspoon of butter and the turkey bacon, which is leaner than regular bacon but brings lots of wonderful flavor to the soup. You do start from scratch with the beans here, but don’t be intimidated if you are a Drive-Thru Sue; this soup is a no-brainer. This recipe is found in the "Sanity-Saving Crockpot & Electric Pressure Cooker Meals" section of Trim Healthy Table Cookbook, page 98. This recipe is a family-serve recipe that feeds 6 to 8 people.

Cooking Method: Slow Cook

Courses: Dinner, Lunch, Soups

Servings: 6

Description

This beautiful thick and creamy soup will fool your taste buds into thinking you are eating plenty of fat. Nope, what you have here is a nurturing E meal with healthy, slow-burning carbs to soothe your adrenal glands and keep your metabolism in good working order. The little bit of fat in this soup comes from the tiny 1 teaspoon of butter and the turkey bacon, which is leaner than regular bacon but brings lots of wonderful flavor to the soup. You do start from scratch with the beans here, but don’t be intimidated if you are a Drive-Thru Sue; this soup is a no-brainer. This recipe is found in the "Sanity-Saving Crockpot & Electric Pressure Cooker Meals" section of Trim Healthy Table Cookbook, page 98. This recipe is a family-serve recipe that feeds 6 to 8 people.

Ingredients

1 lb dried white beans (dried white beans of any kind)
1 tsp butter (or coconut oil)
4 cloves fresh garlic (minced)
5 slices turkey bacon (5 to 6 slices turkey bacon, diced)
10 oz frozen riced cauliflower (1- (10 - 12-ounce) bag frozen riced cauliflower, or a similar amount fresh or frozen cauliflower florets)
12 oz frozen butternut squash (1- (12- to 16-ounce) bag frozen cut butternut squash; see Note)
1 onion (quartered)
10 cups water (10 cups just off the boil water; with an optional 4 to 5 tablespoons Just Gelatin or TH Integral Collagen, see page 40)
3 squirts Bragg's liquid aminos (or coconut aminos; optional)
1 tsp black pepper
1 tsp onion powder
1/2 tsp liquid smoke (mesquite liquid smoke)
3 dashes hot sauce (or cayenne pepper to taste)
1 1/4 tsp TH Glucomannan ("gluccie") (*gluccie)
2 tsp TH Mineral Salt (2- 2 1/2 teaspoons of TH Mineral Salt)

Instructions

1
Right before you go to bed the night before, put the beans in a large bowl and fill the bowl with water. Cover and allow the beans to soak for at least 7 hours. You can do this during the day if you’d rather cook the soup all night. Once soaked, rinse then drain the beans and place them in a crockpot.
2
When ready to make the soup, heat the butter in a skillet over medium-high heat. Add the garlic and sauté for about a minute, then add the bacon. Toss around the skillet until the bacon starts to crisp.
3
Add the bacon and garlic to the crockpot along with the riced cauliflower, butternut squash, onion, water, liquid aminos (if using), black pepper, onion powder, smoke seasoning, and hot sauce or cayenne. Cover and cook on high for 6 to 7 hours.
4
During the last 30 minutes of cooking, grab a ladle and transfer about one-third to one-half of the beans to a blender. Add the onion pieces, whatever cauliflower that is still showing (much of it will have turned to mush already), and a couple cups of the broth. Try to leave the bacon and butternut squash pieces in the pot to look beautiful. Add the Gluccie to the blender along with 2 teaspoons of the salt. Hold the lid on tightly and blend for 30 seconds. Turn off, vent the hot air, then blend for another minute until thickened. Return the puree to the pot, stir gently to combine (try not to smash the butternut, which at this point is supersoft), and keep cooking for another 30 minutes or so. Now “own it!” Taste and adjust the seasonings (perhaps you’ll need more salt or black or cayenne pepper) until you love it.

Note

Recipe Notes

From Trim Healthy Table~

ELECTRIC PRESSURE COOKER DIRECTIONS: Place the soaked beans in a pressure cooker (some believe it is not necessary to use soaked beans in a pressure cooker—we still soak them, but it’s up to you). Add all the other ingredients (except for the Gluccie and salt). Seal and cook at high pressure for 25 minutes. Use natural pressure release for 10 minutes, followed by quick pressure release. Then follow the crock pot instructions for thickening the soup and adding salt.

NOTE: This recipe was created and tested using a 6-quart Instant Pot. If you are using a different brand or different size electric pressure cooker, consider modifying the recipe as your results may vary from ours. Example: If you are using an 8-quart, consider adding more liquid as the larger circumference often needs more liquid to come to pressure.

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MAKE A FAMILY MEAL:

Enjoy with a side salad with an E-friendly, lean dressing and/or an FP bread such as Wonderful White Blender Bread (page 242) or Nuke Queen’s Cornbread (page 246) with a thin smear of butter to stay in E mode.
Growing children can have this topped with grated cheese for a Crossover.

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NOTE: You can find bags of cut squash in your frozen veggie section. If not, you should be able to find frozen cut sweet potato, which works great, too. Or cut up some fresh squash or sweet potato by hand.

Read it online: https://trimhealthymama.com/recipe/creamy-bean-bacon-and-butternut-soup/