I’ve made two pots of soup this week. It just seemed the perfect thing to do with the cold winter winds swirling outside for me to be inside, apron clad, and simmering soup on the cooktop. I will tell you, it was a good plan because meals are done for several days! And there is just something therapeutic about getting out my red dutch oven, or crockpot, and adding ingredients to make a delicious soup to serve my family and friends. It probably goes back to my childhood and remembering nourishment and love being ladled out by my mom in her kitchen. Memories tied with apron strings can be sweet and savory and all kinds of wonderful.
Mama’s the Creamy Bean, Bacon, and Butternut Soup was tasty and nutritious! This soup was right on target for the texture being thick and creamy. Look for all the recipe details here:
Cookbook: Trim Healthy Table
Recipe: Creamy Bean, Bacon, and Butternut Soup Review
Serving: Family Serve – Feeds 6 to 8 (Halve if your family is smaller, or make full and freeze half)
Fuel: E – Energizing
I love a good crockpot recipe. This recipe also gives and option for using an electric pressure cooker to make the soup; but I have never used one. How about you Mamas, have you used a pressure cooker?
This is a four step recipe and the first step needs to happen the night before you plan to make and serve the soup: soaking your beans overnight. The second and third steps of the recipe go quickly. I did have my turkey bacon cooked from my meal prep night, so my step two was almost fully eliminated. I store the bacon in a jar in the refrigerator so The Salesman can grab a slice, or two, to go with his morning waffle. You know having food ready to grab and go is important around here, especially when I’m competing with Hardees.
The last step of the making the THM Creamy Bacon, Bean, and Butternut Soup recipe happens about thirty minutes before you serve and includes blending a portion of the crockpot soup. The last step includes *owning it* with the seasonings. The Salesman always thinks he needs additional salt, pepper, and garlic and this soup was no different. He was not a fan of the soup; but I thought it was the perfect E meal, along with a serving of THM Soft Sprouted Bread.
There were several choices you could select in this recipe. I will share my preferences for the soup:
1. I used a bag of frozen riced cauliflower over the fresh or frozen florets because it was what I had on hand.
2. I used Integral Collagen verses Just Gelatin to add to the off the boil water.
3. There was a choice of Bragg liquid aminos or coconut aminos, and I went with the later.
4. When it came to the hot sauce or cayenne pepper to taste, I went with the cayenne pepper.
The Creamy Bean, Bacon, and Butternut Soup lives up to its name in the creamy department. The texture was thick and the fact that it was chock full of vegetables, and had very little fat in it, was a win for me.
Pick up a spoon, and enjoy, Mamas!