13-Bean Soup

SERVES 2

Calories: 500

Carbs: 70 g 

Fiber: 25 g 

Protein: 34 g

• SOAK overnight, heated and covered

• 110 g 13-bean mix

• 1 qt water

• 1 t salt

• DRAIN BEANS then SIMMER 1 hour and DRAIN

• BEANS

• 1 qt water

• 1 t salt

• FRY bacon then REMOVE

• 120 g bacon, cooked and drained, blitzed

• FRY veggies in bacon grease about 5 minutes then REMOVE

• 100 g tomatoes, diced

• 100 g potato, diced

• 100 g onion, diced

• 100 g celery, diced

• 75 g carrots, diced

• 75 g bell pepper, diced

• 1/2 jalapeno, cleaned and diced

• 2 cloves garlic, crushed

• 1/2 t thyme

• 1/2 t basil

• 1/2 t oregano

• 1/2 t sage

• 1/8 t rosemary powder

• 1 bay leaf

• SIMMER VEGGIES and BEANS in STOCK about 30 minutes

• 2 cups bone broth

• 2 cups stock

• 30 g barley

• FINISH with

• 1 T parsley, chopped

• 1 t lemon juice