“Make room for things that matter by removing things that don’t.”

This is another version of the celery, carrots, and onion beginning of a soup.  For those of you who’ve never made soup those three ingredients are the holy trinity of successful soup creations.  I just made that up.  Feel free to repeat it.


2 T coconut oil

2 stalks celery, diced

2 medium carrots, diced

1 small onion, chopped or diced

1 clove garlic, minced

1 t xanthan gum

15 ounce can great northern beans, undrained

4 cups chicken broth

2 T chicken granules


Smoked sausage or a ham slice, 1 pound cut into bite sized pieces


Saute the veggies in the oil until tender.  That would be about 15 minutes in a covered pot over medium heat.  Sprinkle on the xanthan gum and stir well.

Add the rest of the ingredients with just a touch of the S&P.  You’ll want to wait until everything cooks together before you adjust the seasoning.

Bring your creation to a boil, turn down the heat, cover, and simmer for about 30 minutes.  It’s ready to serve.  You could sprinkle a bit of parsley on top if you’re in a festive mood.


Best part of this soup, besides its awesome taste and the fact that you did it all by yourself, is that you can freeze this soup.  No, you won’t have to eat it every day for a week.  You can alternate with other soups that are in your freezer.  Life is good!

Loveya – The Grandma



Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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