Bean and Canadian Bacon Soup

If you are here searching for gluten free Thanksgiving recipes here are a few of my favorites!

Green Bean Casserole (Cream of Mushroom Soup Recipe included)

How to Make French Fried Onions

Frozen Pumpkin Pie

Apple Crisp

Sweet Potato Casserole

Broccoli Cheese Casserole

Chocolate Pumpkin Cake

Sweet Potato Bread

Cranberry Nut Bread

Other Thanksgiving Recipes from other blogs:

Cornbread Stuffing recipe (Gluten Free Cooking School)

Pecan Pumpkin Pie Bars (Ginger Lemon Girl)

Cinnamon Apple Muffins (Gluten Free Goddess)

Cranberry Mango Chutney (Gluten Free Gobsmacked)

Pecan Pie (GF Goodness)

Around the holidays, I am always looking for economical, fast recipes!  This Bean Soup is both satisfying and delicious!

BEAN AND CANADIAN BACON SOUP

6 oz. Canadian bacon, chopped

1/4 cup onion, chopped

2-3 celery stalks, chopped

1 clove garlic, minced

1/4 teaspoon dried rosemary

2 (15 oz) cans navy beans, drained and rinsed

1 large baking potato, peeled and cut into small pieces

4 cups reduced sodium gluten free chicken broth

fresh ground pepper

1/4 cup chopped parsley

3 carrots, chopped

2 Tablespoons olive oil

DIRECTIONS:

In a dutch oven, heat the oil over med. heat.  Add the onion and celery and cook for 5-6 minutes.  Add the garlic and cook for a minute more. Add the rosemary and Canadian bacon.  Cook and stir for about a minute.  Stir in beans, potato, broth, carrot, and about 1/4 tsp. pepper and bring to a boil.  Reduce the heat to med.-low.  Cover and simmer, stirring occasionally for about 20 minutes or until the potato is tender.  With a potato masher (or the back of a big spoon) mash the beans and potato.  Stir in parsley.  Serves 4-5.

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Posted on November 24th, 2008 by Natalie
Filed under: Soup Recipes

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