Mixed Bean Soup

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



by 5  people


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