The best GAPS bean and bacon soup!

I love beans. They are a great complex carbohydrate, full of nutrients and soluble fibre which pulls toxins out of the body. They are also cheap and filling which is important if you’re feeding a family. On the GAPS diet, only navy beans are legal as they have a very low starch content. They are only included on the full GAPS diet and should not be consumed until digestive issues have subsided.Navy beans are so versatile and make a great base for this bean and bacon soup. I always at least double the recipe for this soup and freeze in individual portions. It’s easy to warm up for a quick lunch or dinner. I love it with a big dollop of raw, homemade creme fraiche on top!Ingredients:

• 3 cups of dried navy beans, soaked for 18 hours
• 1/2 lb of nitrate-free, sugar-free bacon chopped into small pieces
• 1 yellow or brown onion diced
• 2-3 stalks of celery diced
• 2 garlic cloves minced
• 2 chopped carrots
• 1.5-2 quarts of chicken meat stock
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 ounce of tomato paste
• salt and pepper to taste

Soaking: 24 hours before making the soup, soak dried beans in 1.5 quarts of filtered water and 2 Tbsp raw apple cider vinegar. If they soak up all the water just add more so they remain covered. Before making the soup, strain and rinse the beans with clean water. This is an important step in reducing anti nutrients and making the soup easier to digest.Directions:

1. Add chopped bacon, onion. celery, carrots and garlic to a medium sized soup pot, stirring frequently for 5 minutes until the bacon has browned.
2. Add spices and tomato paste and stir for an additional minute before adding the chicken stock
3. Add the beans and bring to a boil
4. If any scum comes to the top of the soup, simply scoop it off and discard.
5. Cover the pot and let simmer for 2-3 hours.
6. The beans should be thoroughly cooked. I like to blend it for around 5 seconds before serving so its a thicker soup.
7. Serve with a dollop of creme fraiche or with a slice of seed and nut bread with butter.