Three Bean Soup

Hannah requested Chili for dinner tonight. I don’t know what that’s about, but it sounded good to me too. There’s always the tomato issue – no nightshades for us right now, plus all the cumin, chili powder, etc is also off limits.  So, based loosely on a bean soup a friend of mine was describing, I threw this together on the fly. Turned out delicious!

In a deep pot, cook about 6 oz of bacon (cut into small pieces) until brown.

Pull bacon pieces out, set aside, and saute’ 1/2 onion and 2 cloves garlic in bacon drippings.

When onion is translucent, add 3-4 cups chicken broth to the pot, and drain and add three large cans of cooked beans (I used black, pinto and garbanzo, since I had them on hand).

Add one large bay leaf and 1 1/2-2 teaspoons marjoram, 1 tsp white pepper (or black would work too), and salt to taste.

Simmer for 30 minutes.

Sprinkle and stir brown rice flour in, one heaping tablespoon at a time, to thicken.

Serve topped with grated goat’s milk cheese.

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