This turkey bacon bean soup is simple and delicious. I really like the combination of black and white beans with the split peas and chick peas, but feel free to change it up or simplify with only one or two types of beans. Homemade soups are a staple for me this time of year. Some foods taste pretty good out of can or a box, but soup is not one of them. I often cook a large batch of soup on the weekend, and pack it into my glass Snapware containers for easy meals during the week. I also find that soup is one of my go-to foods when I am trying to watch calories. I can get that delicious savory flavor and feel full without overdoing the calories. Plus beans are supposed to help you live longer and it is loaded with vegetables, so it is pretty much a win all around.
serves 3 (this recipe is easy to double or triple if you want more)
- 1/4 cup dry black beans
- 1/4 cup dry split peas
- 1/4 cup dry chick peas
- 1/4 cup dry white beans
- 1 – 14.5 ounce can chicken broth (vegetable or beef broth work great too)
- 3 cups water
- 1 cup sweet potato, chopped in cubes
- 1 cup carrot slices
- 1/2 cup red onion (or any onion)
- 6 slices turkey bacon
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 teaspoon basil
- Soak beans for at least 6 hours.
- Rinse and bring to a boil with chicken broth and 3 cups water.
- Reduce heat slightly (medium to medium high so it still boils lightly).
- Add all remaining ingredients and cover, cooking for approximately 45 minutes or until beans are tender.