Bacon/Ham and Bean Soup

Well! Can you tell I am 15 lbs. lighter than I was on October 1st? Do I write different? **correction I weigh in on Fridays...down another one!**

Well I guess I don't. I've continued on this diet plan since that day and it does make me feel better in all different ways. Clothes are becoming a bit of a problem. Before they were feeling snugggggy and now they are feeling loooooosey. At the end of the summer I bought a few new pairs of pants but now they don't look so great. They are no longer being held up by the same tummy and bum and therefore they are loose and suddenly too long! I hate to think I might have shrunk in height with this diet...hmmmm....

Because I'm not done yet I've been holding off buying new clothes. I think I'll try to alter the new pants....or put them aside because most likely I'll fit in them again some day. Thats not in the plan though so so I did a bit of shopping tonight.

AND I have a recipe to share with you. On the weekend we were at a chicken bbq and someone made this soup. It was so yummy I naturally had to come away with the recipe. I changed it slightly by replacing a pound of bacon with ham. Its a lighter version.

I ate it in my favourite Mushroom Soup bowl. I'm sure its perfectly fine to do that. :o)

Bean and Bacon or my version Bean and Ham Soup

1 pound of bacon (sliced) and lightly fried // I had purchased one of those smaller hunks of Ham it was Maple flavour and used about 1/2 of it but into smaller chunks

4 stalks celery (diced)

2 carrots - (sliced)

1 onion (diced)

3 cloves garlic

1 carton of Campbells Vegetable Broth

1 small package of dried Navy Beans (I used Northern Beans) prepare as instructions on package - which is simply soaking them covered in water for 24 hours

Salt to taste

Pepper to taste

Onion Powder to taste

Parsley to taste

In a larger size pan saute the celery, onion, carrots and garlic in olive oil lightly and then add the ham and saute for about 10 minutes longer.

Add the Veggie broth and 2 cups of water and the spices. Cover and cook for about 1.5-2 hours or until the beans are done, stirring here and there. You don't want them to be mush done but done. Thats it! Serve with crackers or as the lady who makes this soup said they serve it with a grilled cheese sandwich.

She sometimes add a can of black beans also.

Enjoy it one cold winter night.

Have a lovely day... Judi xoxo