Mixed Bean Soup

With fewer than 300 calories and just 4 grams of fat, this soup is healthfully filling.

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3 users rated this recipe an average rating of 3.0
Makes:
5 servings
Prep:
40 mins
Cook:
1 hr 15 mins
Stand:
1 hr
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Mixed Bean Soup

Ingredients
1/2
cup dry baby lima beans or garbanzo beans
1/2
cup dry pinto beans or kidney beans
1/2
cup dry navy beans or great northern beans
4
cups cold water
1
cup chopped celery
1
cup chopped carrot
3
1
tablespoon olive oil or cooking oil
3
cups water
1
14 ounce can vegetable broth
1
teaspoon dried thyme, crushed
1/2
teaspoon dried marjoram, crushed
1/4
teaspoon pepper
1
14 ounce can diced tomatoes
1 1/2
cups low-sodium vegetable juice
 
Fresh marjoram (optional)

Directions

  1. Rinse beans; transfer to 4-quart Dutch oven and add the 4 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes; remove from heat. Cover and let stand for 1 hour. (Or, omit simmering and soak beans in cold water overnight in a covered Dutch oven.) Drain and rinse beans in a colander.
  2. In the same covered Dutch oven cook the celery, onion, carrot, and garlic in the hot oil until tender, stirring once or twice. Add beans. Stir in the 3 cups water, the vegetable broth, thyme, marjoram, and pepper. Bring to boiling; reduce heat. Simmer covered, for 1-1/4 to 1-1/2 hours or until beans are tender. Stir in the undrained tomatoes and vegetable juice. Heat through. If desired, garnish with fresh marjoram.

Nutrition Facts

(Mixed Bean Soup)
    Per serving:
  • 267 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 594 mg sodium,
  • 49 g carb.,
  • 5 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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