Bacon & Black Bean Soup


  • 1 packet of uncooked black beans
  • 300 grams of free-range organic bacon
  • 4 cups of chopped green veg of your choosing – a mixture
  • Dried oregano
  • Dried marjoram
  • Real salt and pepper
  • Water


Prepare legumes as below and cook by themselves on stove-top. While they are cooking pan-fry bacon in its own fat and then when cool, cut into small strips. Put aside.

Cook your chopped veggies until they are starting to soften in a little coconut oil in a pan, and season with salt and pepper. Put aside.

Once beans are soft, drain them and then combine all ingredients (add your herbs) with enough water to cover. Simmer for several hours, adding more water if needed or less if you prefer it more ‘stew’ like.

This recipe makes enough for about 8-10 serves

Did you know?

Legumes out of a tin have not been prepared in such a way that they are healthy for you. In fact, they contain ‘phytates’ which are anti-nutrients and toxins! Prepare your own legumes by soaking them overnight (out of a packet, not tin), then pouring off the water and cooking slowly in fresh water. Black beans take 2-4 hours to cook on a stove-top – use 2-3 cups of water for every cup of beans.

I include legumes in my diet every couple of weeks; they’re great for variety but not a daily staple.