Three-Bean Soup with Canadian Bacon

Resistant starch: 4 grams

Yield: 4 servings (serving size: 2 cups soup plus 1 tablespoon crisped Canadian bacon)
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Cholesterol: 5mg
  • Protein: 18g
  • Carbohydrate: 38g
  • Sugars: 6g
  • Fiber: 11g
  • Sodium: 504mg


  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 2 cloves garlic
  • 4 cups low-sodium chicken stock
  • 1 large zucchini, cut into small dice (about 2 cups)
  • 1 cup drained and rinsed low-sodium cannellini beans
  • 1 cup drained and rinsed kidney beans
  • 1 cup drained and rinsed black beans
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • 2 slices (2 ounces) Canadian bacon, finely diced


  1. 1. Heat oil in a saucepan over medium-high heat.
  2. 2. Add onion and cook until soft, 6 minutes.
  3. 3. Add garlic and cook an additional minute.
  4. 4. Add zucchini and cook, stirring, 3–4 minutes.
  5. 5. Add stock, beans, salt and pepper, and bring to a boil, Reduce heat and simmer over very low heat until slightly thickened, 15 minutes.
  6. 6. While soup is simmering, spray a skillet with nonstick cooking spray and cook bacon until crisp, 3 minutes.
  7. 7. Divide soup among 4 bowls and top each bowl with 1 tablespoon crisped bacon.
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