Thursday, February 12, 2015

Bacon Sweet Potato Soup

I am interrupting the usually scheduled "heart-on-her-sleeve" post to bring you THIS.
Because I love you and want you to be happy in this life and the next.

Next week I am embarking on a 21 day allergen cleanse, and the very thought of having
all traces of dairy stripped from my gut makes me a tad weepy. But I know that the challenge
will shed more light on which foods are directly contributing to my issues. So carry on.

I've been experimenting in the kitchen with all the foods I CAN eat so that come next
week I don't break down and swing through the nearest drive-thru and order something,
anything, to eat my cares away. Because food is addicting. Withdrawal is no fun.

This recipe isn't technically paleo since it has kidney beans in it. But they are organic
and full of fiber -- so tone down, my cave people, tone down. I really find the whole term
"paleo" a bit funny myself. I feel like everyone acts like it's the diet from the dark ages,
but really, I think people were eating more "raw, fresh, gathered, unprocessed" just 3-4
generations ago. Like great-great grandma wasn't tempted by Twinkies, ya know?

I digress.

Please love this recipe tenderly as it is like a tropical island oasis to me here in Chiberia.
Also, please be patient. It is INVOLVED. But beginner chefs can totally apply. If you can
chop, follow a timer, and turn on a crockpot you're in business.

I should also mention that this soup is like a high-maintenance girlfriend. The kind that you
just don't want to quit. Because after all the crazy gets out, she's really a beautiful thing
in your life. Hold on to that. Hour 4 gets rough.

(Please note that bacon comes before sweet potato because I think more people
will want to eat this soup if it's worded that way. Am I right?!)

Use 5 qt. crockpot // turn heat on HIGH

2 large sweet potatoes, diced
4 C. of chopped cauliflower
3-4 cloves of garlic, minced
2 tbls. of sea salt
Add enough water to cover and float veggies.
Let cook for about 2 hours or until veggies are soft, but not falling apart.


In separate skillet, fry 1/2 pd. of bacon - crumble when cooled + save grease (yea)
3 C. cooked + shredded pork roast (put leftovers to great use!)
6 C. of green cabbage, thinly sliced
2 leeks, thinly sliced
Add this, including bacon grease (channel your inner Pioneer Woman) to crockpot.
Pour in more water to cover everything if needed. Let cook for 1 more hour.

2 cans of kidney beans, drained and rinsed
1 bag of frozen green beans
Add this to crockpot, stir, and continue to let cook for about another hour.

Taste and see the goodness of the crockpot. You will most likely need to add salt.
Add 1/2 tsp. at a time and see where you are at. It's tricky when using bacon and
pork roast -- so much saltiness there. Don't overdue or underdo. Be perfect. Like me.

Ha. That's a joke.

Get your bowls out, my friend!!! You just made bacon sweet potato soup and you
need to eat it. You could always leave it in the crockpot on "warm" for another
hour or two, but then we cannot be friends. And get this. DAY 2 of this stuff is
even BETTER. Because the longer those flavors mingle, the happier it all becomes!!!

Shut the front door.

Pin It!


  1. this looks so so yummy! pinning now. RIGHT NOW. ;)

    1. Haha I'm so glad I froze small portions in my freezer... NEEEEEED! Hope you guys like it if ya try it!!

  2. This sounds fantastic! I love sweet potatoes, and they're even better with bacon!


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