Gastric Sleeve White Bean Soup With Extra Protein And Bone Broth Recipes

WHITE BEAN AND HAM BONE SOUP

Steps:

• Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
• In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
• Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
• Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
• Ladle soup into bowls and sprinkle with fresh parsley.

WHITE BEAN AND VEGETABLE SOUP

Steps:

• Place the dry beans in a pot, cover with 3" of cold water, and let them soak overnight.
• The next morning drain the beans in a colander and rinse very well with cold water. Return the beans to the pot, add just enough water to cover them, and bring the water to a boil. After a couple of minutes, remove the pot from the heat, drain the water again and rinse the beans again. (This step is important, not only you are getting rid of the impurities and the residue of the beans, but your beans will be easier to digest and more gentle on your stomach!)
• Return the rinsed beans to the pot along with 6 cups of cold water and the olive oil. Bring to a boil, reduce to a medium simmer, and partially cover with a lid. Cook for 15 minutes.
• While the beans cook start prepping the vegetables. Once prepared add the leeks, shallot, kale, carrots, celery and garlic to the pot. Next add the bay leaves, oregano, rosemary, and ground pepper. Finally, if you have it, add the Parmesan rind (it adds lots of flavor to soups and stews as it slowly melds with the broth). Cook the soup for another 30 minutes, or, until beans are almost cooked.
• Stir the potatoes and the tomato into the soup. Simmer for another 15 minutes or so, until the potatoes are tender. Lastly, stir in the soup the salt. Taste and adjust the seasoning, if necessary.
• Let the soup cool down slightly, then serve with a generous drizzle of olive oil and a good sprinkle of fresh Parmesan cheese.

GASTRIC SLEEVE WHITE BEAN SOUP WITH EXTRA PROTEIN AND BONE BROTH

Steps:

• Heat oil in pan, if using pancetta or bacon add to pan now, add onion and cook till transclucent and fat is rendered from bacon/pancetta, add the garlic and cook for 1 minute, add the carrots, thyme, cayenne seeds and cook for about 2 minutes minutes, then add the chopped Escarole till wilted and.
• add the broth and beans and tomatoes, if using pepperoni instead of bacon or pancetta, add that now. Simmer for 15 minutes, add the zuchini or squash, red pepper and cook till soft. When done stir in parsely and basil leaves and parmesan cheese -- add salt if needed at this point.
• Puree the soup if you are on 1st stage of soft foods. Eat it like it is after that stage. It is filled with fiber, protein, good carbs, good fat and phytonutrients. The bone broth is a good gut healer. Since it has gelatin in it, it will thicken when cooled but is easily heated back to soupy consistency. This was my go to recipe for gastric sleeve patients, they seem to tolerate it very well.