How to make Cheesy“Faux-Tato” Bacon Soup
Prep
time: 15 minutes | Cook time: 20 minutes| Serves 1
15 oz. low-sodium chicken broth
1 whole clove garlic
1 small onion, quartered
1 lb. dry white beans
1 c. water
1 c. unflavored Greek yogurt
1 whole clove garlic
1 small onion, quartered
1 lb. dry white beans
1 c. water
1 c. unflavored Greek yogurt
1. Cook until the chicken stock, garlic clove,
and onion boil in a
saucepan over a medium burner. Turn off the heat, remove the onion
and garlic, and transfer the liquid to a crock pot.
saucepan over a medium burner. Turn off the heat, remove the onion
and garlic, and transfer the liquid to a crock pot.
2. Cook on low heat with the beans and water
until the beans are
very soft (about 3 hours).
very soft (about 3 hours).
3. Drain any extra liquid into a dish but leave
the beans in the slow cooker. Puree the soup with an immersion blender
after adding the Greek yogurt and protein powder (if using) (or traditional
blender). If it's too thick, add a half-cup of liquid at a
time until it's the consistency of cooked oats or grits.
Per
Serving:
Calories: 277;Protein: 16.3 g; Fiber:2 g; Net Carbohydrates: 3.6 g ;Sugar Alcohol: 4.7 g ;Fat: 10.5 g ;Sodium: 350 mg; Carbohydrates: 25 g ;Sugar: 3.8 g
Calories: 277;Protein: 16.3 g; Fiber:2 g; Net Carbohydrates: 3.6 g ;Sugar Alcohol: 4.7 g ;Fat: 10.5 g ;Sodium: 350 mg; Carbohydrates: 25 g ;Sugar: 3.8 g
