Healthy Bean Soup Recipes

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SO GOOD HEART HEALTHY BEAN SOUP (SLOW COOKER)



So Good Heart Healthy Bean Soup (Slow Cooker) image

This is a basic bean soup recipe adapted to make it low on fat and sodium and therefore more healthy. My friends like it very much and I hope you will, too. I like to use the packaged 15 mixed dry beans but you can use any dry beans or mixed dry beans you prefer.

Provided by Kathie Carr

Categories     Bean Soups

Time 3h20m

Number Of Ingredients 14

2 c mixed dry beans, soaked overnight and drained (i like to use 10 or 15 bean mix)
3 qt water
1 large onion, chopped
2 clove garlic, minced
1 can(s) (28 ounces) low sodium canned tomatoes
1/2 c chopped bell pepper, red, green, or mixed
1/2 c chopped raw carrots
1/2 c chopped celery
2 Tbsp lemon juice or real lemon
1 tsp freshly ground black pepper
1 pinch red pepper flakes, or to taste
1 c brown rice, uncooked
1 c cooked pasta, bow ties, shells, or your choice
optional salt or salt substitute to taste and your doctor's advice

Steps:

  • 1. Wash dry beans and soak overnight. Drain and rinse when ready to begin making soup. Place beans in slow cooker and add fresh water. Cover and cook on high for 2 hours. Add all remaining ingredients except pasta and salt. If necessary add more water just to cover ingredients in slow cooker. Cover again and cook on high for 3 hours (or on low for 6 hours). Add pasta and any salt (if you are counting grams of sodium measure salt added and include in amounts listed below) you wish just before serving.
  • 2. 1 serving has approximately 230 calories, 1g total fat, 0g sat, 0g trans, 346g sodium (not counting any added at end of cooking time), 11g fiber, 14g protein, 6g sugar

HEALTHY BEAN SOUP



Healthy Bean Soup image

Also called Heart Saving Soup. It has asparagus in it. Use white navy beans or kidney beans. Beans need to be soaked ahead of time.

Provided by Cookie in Ontario

Categories     < 4 Hours

Time 1h45m

Yield 7-8 serving(s)

Number Of Ingredients 13

2 cups white beans or 2 cups kidney beans
8 cups water
2 onions, chopped
3 garlic cloves, crushed (optional)
1 tablespoon olive oil
3 carrots, chopped
2 stalks celery, chopped
1 bunch asparagus, chopped
10 ounces tomato paste (2 little cans)
1/2 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1 teaspoon salt
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • Place the beans in a large saucepan, cover with water and leave to soak overnight. I let them soak 5 hours.
  • Discard the soaking water, rinse the beans and place them in a large soup pot.
  • Place the 8 cups water in the pot, bring the beans to a boil, put the lid on and reduce the heat to simmer.
  • In a large sauce pan saute the onion and garlic in the olive oil for 3 minutes.
  • Add the carrots, celery and asparagus.
  • Saute until the mixture has cooked slightly, aprox 8 minutes.
  • Add the vegetable mixture to the beans, then add all remaining ingreds except the fresh parsley.
  • Simmer on low heat until the beans are soft, about 1 or 2 hours.
  • Stir in the fresh parsley, cook another 2 minutes.

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