I used to love Campbell's Bean and Bacon soup. It was one of my favorite quick meals. But since my celiac diagnosis, Campbell's Bean and Bacon soup is off limits as it contains wheat! Recently I was craving bean and bacon soup, so I decided to create a quick and simple copycat recipe. It turned out fantastic.

I used Heinz beans in tomato sauce and M & M Food Market's fully cooked bacon. In my experience beans in a tomato sauce provide the best flavour. You can use your favorite beans and bacon, just make sure to read the ingredients list and check that there is no gluten added. In Canada, companies can't hide gluten, so you can trust the ingredients list.

It is so easy to make. This time I sauted the onions until they were translucent then I used leftover carrots, the beans, bacon, herbs, ketchup, cream and milk. If I start with uncooked bacon, I always cook it before adding to the soup as I find it to greasy if I do it in the soup pot. I like the soup very rich. Feel free to substitute milk for the cream if you don't like it as rich. Keep some of the beans, carrots and bacon aside to add to the soup after blending.

Bring the soup to a boil and then lower the heat and simmer for a few minutes. I used my immersion blender to blend the soup, but you can use a blender too. If using a blender let the soup cool before blending and cover the top of the blender with a small towel. Hot liquids can expand in the blender and you don't want to have the liquid escape from the blender and burn yourself.

After blending the soup I add the beans, bacon and carrot I have kept aside and thin the soup with some water until I get the consistency I like.

You can use dried navy beans to make the soup, but I didn't want to take the time to soak and cook the beans. If you are looking for a quick soup this is for you. Serves two to four people.

Gluten-Free Bean and Bacon Soup Recipe

Ingredients

• 1 tablespoon of oil
• 1 medium onion, chopped
• 1 398 mL (14 fl oz)can Heinz Beans in Tomato Sauce
• 1 chopped and cooked carrot (about 1/2 cup cooked carrot)
• 4 rashers of cooked bacon, chopped
• 1 cup 18% cream
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon celery seeds
• 1 tablespoon of ketchup
• salt & pepper to taste
• 1/2 to 1 cup of water to thin the soup

Directions

1. In a medium pot heat the oil and add the chopped onion. Cook until translucent.
2. Peel and chop the carrot and cook in microwave for a few minutes until soft or use leftover cooked carrots. Keep 1/3 of the carrots for later and add the rest to the pot.
3. Add 2/3 of the can of beans. Keep 1/3 of the beans to add later after.
4. Cook the three rashers (slices) of bacon and drain the grease. Then chop the rashers into small pieces and add the chopped bacon to the pot. Keep one aside for garnish.
5. Add garlic powder, celery seeds, cream and milk.
6. Bring to a gentle boil and them simmer on low for a few minutes.
7. Blend the soup in a blender or with an immersion blender.
8. Thin with some water until you get the consistency you like.
9. Add the remaining beans, carrots and chopped bacon and heat on low until warm.

My husband who is not a celiac loved this soup too. As with all soup recipes you can adjust it to your tastes. If you like it more chunky then add more beans and bacon.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.