I need a lot of comfort this week. I think this election drained me. I’m not going to get political because that’s not what my blog is about, but I think it’s worth mentioning that it’s been an emotional roller coaster for many of us. The fact that I didn’t go to sleep until very late on Tuesday night is enough to throw me off the rest of the week.
So enter: soup. There’s something so soothing and healing about a big bowl of creamy soup, especially when it’s made with bone broth. The bacon definitely helps too.
This soup made with green beans is so appropriate for this chilly season, and I think it’ll be a great side to serve during your Thanksgiving dinner. There’s so much flavor and depth, and the pop of green is so pretty on the table.
Not only is it delicious, it’s a great way to pack in a huge amount of greens during your meal (and your kids’), and I’m always striving to do that. If you had a hard time dealing with this week like me, I suggest you make this soup and curl up with a good book or a Netflix show. It’ll make you feel so much better. I promise!
- Chop the bacon into small pieces, about ¼ inches wide.
- Heat a large saucepan or a dutch oven over medium high heat. Fry the bacon bits until they are crispy, about 5 minutes.
- Use a slotted spoon to transfer the bacon bits to a plate and set aside. Leave the bacon grease in the pot.
- Lower the heat to medium. Add onion, garlic, and sweet potato, with salt and pepper, and stir and cook until the onions are soft and translucent, about 5 minutes.
- Add the green beans with more salt and pepper, and cook for additional 5 minutes, stirring occasionally.
- Pour in bone broth or stock. Cover and bring to boil, then lower to simmer for 30 minutes.
- Once the vegetables are soft, remove from heat. Add coconut milk and let cool slightly.
- Use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, work in batches in a blender.
- Taste to determine if it needs more salt and pepper.
- Serve topped with bacon bits.