Mixed Bean Soup

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

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 onion
  • 1   cup chopped carrot
  • 3   cloves garlic, minced
  • 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)
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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 information

Per Serving: cal. (kcal) 267, Fat, total (g) 4, sat. fat (g) 1, carb. (g) 49, fiber (g) 5, pro. (g) 14, sodium (mg) 594, Vegetables () 3, Starch () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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