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!
Ingredients
- 1/4 lb bacon
- 2 tbsp ghee or avocado oil
- 1 onion, chopped
- 2 garlic cloves, smashed
- 1 large sweet potato, chopped
- 1 lb green beans. trimmed
- 4 cups bone broth or water
- 1/2 cup full-fat coconut milk
- Salt and pepper, to taste (omit pepper for AIP)
Instructions
- Chop the bacon into small pieces, about 1/4 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.
Hi,
Looks really good but I was hoping to not puree the soup, is that possible?
Honestly couldn’t tell you because I’ve never tried. If you do, let me know how it goes!
I am so pleased with this soup! I hate throwing away food, and after a funeral lunch I had a container of already-cooked green beans that were too soft to be appetizing. Although this recipe calls for fresh beans, I just used the cooked ones and simmered the vegetables for only half the time. The only other change I made was an accident, and I think it was a providential one; instead of ghee or avocado oil, I accidentally put in Tahini, which is a sesame sauce (I read the recipe quickly, saw the ghee, and thought to myself, “I have some of that unusual stuff in the frig”, and without looking to see if it was the SAME unusual stuff, I just put it in.) The soup is SO flavorful; it looks good with a little cheese on top along with the bacon, I’m excited because I think you could use canned beans and do what I did, and it will still taste great! I do have to laugh though, at this recipe compared to the name of the website: “What GreatGrandma Ate”. I’m pretty sure she never heard of ghee or avocado oil or coconut milk. 🙂 Maybe she emigrated? She was definitely a good cook!
Absolutely delicious I love this recipe. I used real chicken broth so I got a fuller, richer flavor.
I didn’t remove the bacon bits, I cooked them and then just added all the other stuff.
I am going to remake this regularly.