Heart Healthy Tomato Bean Soup Low Fat Recipes

SPICY TOMATO AND BEAN BARLEY BAKE (LOW FAT AND HEALTHY)

Spicy Tomato and Bean Barley Bake (Low Fat and Healthy) image

I have become a real fan of pearl barley over the last year or so of trying move to a healthier way of eating. Now and then I play around to see if I can do something new with it because I really think it is an underused food item. Particularly as it low fat and the sort of slow burning carb that is great for those of us trying to control our insulin. For this recipe I used a mild chili powder because but I am a spice wimp. So, if your family likes things hotter go for a medium or even a hot strength chili powder.

Provided by Sarah_Jayne

Categories Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, chopped
1 cup carrot, sliced medium thickness
1 cup celery, chopped
1 1/4 cups mushrooms, sliced
1 cup pearl barley
1 (15 ounce) can pinto beans, drained
5 cups vegetable juice (V8 Brand)
1 1/2 tablespoons garlic powder
2 tablespoons mild chili powder
2 1/2 ounces fat free sharp cheddar cheese, shredded

Steps:

Preheat your oven to 425 degrees.
Use an oven proof dish casserole or pot that can also be used on the stovetop and put over a medium heat on the stove.
Once the pot is hot spray with some non-stick cooking spray or use a bit of oil if you wish and put the onions in and fry off for about 5 minutes until they are going soft.
Add the carrots, celery and mushrooms and continue to cook for another 5 minutes, stirring often.
Add the pearl barley and the pinto beans and stir through for 2 minutes.
Add the V8, garlic powder and chili powder and stir to make sure everything is well combined.
Cover and put into the oven and cook for about 1 hour and 15 minutes. Keep checking it now and then to make sure it isn't going dry. It is done when the barley is tender and most of the juices are absorbed.
Take out of the oven and dish out onto serving plates or bowls and then divide the cheese between the dishes and sprinkle on top.
Serve.

Nutrition Facts : Calories 440.2, Fat 2.4, SaturatedFat 0.5, Sodium 716.8, Carbohydrate 91.9, Fiber 23.4, Sugar 14.7, Protein 18.9

HEARTY BEAN SOUP

Hearty Bean Soup image

Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.

Provided by marci rogers

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 10h5m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16 ounce) package dried navy beans
6 cups reduced-sodium chicken broth
4 cups water
1 onion, finely chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bay leaf
3 tablespoons tomato paste
1 ½ teaspoons sea salt
½ teaspoon ground black pepper
¼ cup chopped fresh parsley

Steps:

Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g

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