HEALTHY BEAN SOUP WITH KALE
We've all heard how anti-oxidants fight cancer, save eyesight, and prevent clogged arteries. Turns out lutein, a delicious 7 mg dose of which is supplied with each serving of this recipe, is even more beneficial than beta carotene. It delays lung aging and combats arthritis to boot! Who knew improving your health could be so quick and easy, and taste so good? Try it -- you'll see! P.S. Since I felt this lacked enough elements to chew on, I've been adding canned, sliced carrots (fast, easy & healthy!) for quite a while, and thought I'd update the recipe. Also, sometimes I add another can of beans, for the same reason. Glad so many of you have been enjoying this. There's a container in my frig right now - yum!
Provided by Barbara Steele
Categories Lunch/Snacks
Time 22m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, heat olive oil.
- Add garlic and onion; saute until soft and the onion is transparent.
- Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.
- Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the carrots, tomatoes, herbs, salt and pepper.
- Simmer 5 minutes.
- In a blender or food processor, mix the reserved beans and broth until smooth.
- Stir into the soup to thicken it nicely.
- Simmer 15 more minutes.
- Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.
- Serve with a nice loaf of crusty bread to soak up all the yummy broth!
- For Vegetarian use the vegetable broth.
SPICY CHILLI BEAN SOUP
There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
- Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip
Provided by Jordan Kenna
Categories Lunch
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
- Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
- Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
- Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
- Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
- Pour blended soup back into the pot and mix to incorporate.
- Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
- Enjoy!
Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams
BEAN SOUP
A tasty ham and navy bean soup.
Provided by Pat Keene
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 8
Number Of Ingredients 10
Steps:
- Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
- Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
- Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g
MEDITERRANEAN WHITE BEAN SOUP
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein
Provided by Yumna Jawad
Categories Soup
Time 35m
Number Of Ingredients 14
Steps:
- In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
- Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 52 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Sodium 415 mg, Fiber 12 g, Sugar 3 g, ServingSize 1 serving
5 BEAN SOUP
5 Bean Soup recipe
Categories Soups Beans and Grains Tomatoes
Time 3h
Yield 8
Number Of Ingredients 34
Steps:
- Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water, broth, and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread.
Nutrition Facts :
VEGETABLE-BEAN SOUP
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g
EASY TUSCAN BEAN SOUP
Steps:
- Simmer the soup: Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful. Discard the oregano sprigs; the leaves will have fallen into the soup. Add additional salt and pepper to taste.
- While the soup simmers, make the Parmesan toasts: Toast the bread until lightly golden on both sides. While the toast is still hot from the toaster, sprinkle with olive oil and cheese. If you have a toaster oven, return them to the toaster for 1 minute to melt the cheese; otherwise, arrange the toasts in a skillet over medium heat, cover, and warm for about 1 minute or until the cheese has melted.
- Add the greens to the soup: Add the kale or spinach to the pot and simmering for another 2 minutes, or just until the greens wilt.
- Serve the soup: Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like. Serve with Parmesan toasts and extra Parmesan for sprinkling.
Nutrition Facts : Calories 420 kcal, Carbohydrate 48 g, Cholesterol 10 mg, Fiber 10 g, Protein 19 g, SaturatedFat 3 g, Sodium 1004 mg, Sugar 10 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
9-BEAN SOUP
Steps:
- Gather the ingredients.
- Soak the navy beans , white lima beans, black beans, kidney beans, lentils, pinto beans, garbanzo beans, green split peas, pigeon peas, and barley overnight in a large pot with more than enough water to cover. When ready to cook, drain the beans and barley well. Place them in a large stockpot along with the 2 quarts of water, and add the ham bone.
- Bring to a boil, lower the heat, and skim off any foam that rises to the surface. Cover and simmer for 2 hours.
- Add tomatoes, onion, lemon juice, chili powder , thyme, and sage. Simmer an additional 30 minutes.
- Stir in the salt and pasta. Cook an additional 15 minutes until the pasta is done and the beans are tender.
- If the soup is too thick, add additional water. Remove the ham, de-bone the meat, chop, and return to the soup.
Nutrition Facts : Calories 850 kcal, Carbohydrate 154 g, Cholesterol 6 mg, Fiber 37 g, Protein 52 g, SaturatedFat 1 g, Sodium 166 mg, Sugar 14 g, Fat 5 g, ServingSize 8 bowls (8 servings), UnsaturatedFat 0 g
15 BEAN SOUP (EASY RECIPE)
Steps:
- Rinse the beans. Place them in a large pot and cover with water over medium-high heat. Bring the beans to a boil, stirring occasionally.
- Remove the pot from the heat and cover with a lid. Let the beans sit for an hour, then drain and set aside.
- Pour the olive oil into the pot over medium heat. Saute the ham hocks, onion, and celery until tender. Add the garlic and saute for 2 more minutes.
- Add the beans. Pour water until it's 2 inches above the beans.
- Stir in the tomatoes (juice included), parsley, rosemary, salt, pepper, and bouillon cubes.
- Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and cover the pot. Let it simmer, stirring occasionally, for 2 to 2 ½ hours or until the beans are tender. Add more water if the mixture is getting too thick.
- At the last 15 minutes of cooking, mix in the flavor packet that comes with the beans.
- Taste the soup and season with more salt and pepper if needed.
- Serve on its own or on top of rice. Enjoy!
Nutrition Facts : Calories 45 cal
HEALTHY BEAN SOUP
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
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.
EASY WHITE BEAN SOUP
This creamy vegan White Bean Soup recipe is pure comfort food. If you are looking for a healthy, hearty and gluten-free soup, this is for you.
Provided by Maria Vannelli RD
Categories Soup
Time 2h50m
Number Of Ingredients 14
Steps:
- In a very large stockpot, heat 2-3 tablespoons of olive oil over medium-high heat.
- Add the chopped onions, carrots and celery and sauté for about 5-7 minutes until the onions are soft and translucent. Stir often.
- Add the minced garlic and continue to sauté for a few more minutes.
- Increase heat to medium-high. Add about 1 cup of chopped canned whole tomatoes, 500 grams of dried white navy beans (about 2½ cups), 2 bay leaves, 2 cups of vegetable stock, and 12 cups of water
- Stir to combine and bring to a simmer.
- Reduce heat to medium, partially cover and simmer for 2-2½ hours or until the white beans are tender soft and the soup begins to thicken. Stir occasionally every 30 minutes or so. If necessary, adjust the consistency of the soup by adding water.
- Stir occasionally, especially during last 30 minutes.
- During the last 15 minutes of cooking, add ¼ cup of chopped fresh herbs (parsley, thyme, sage, etc...).
- Taste and adjust seasonings for salt and pepper.
- Top off with a drizzle of olive oil and a squirt of freshly squeezed lemon juice once soup has been portioned in individual bowls.
Nutrition Facts : ServingSize 1 serving, Calories 214 kcal, Carbohydrate 35 g, Protein 11 g, Fat 3 g, Sodium 254 mg, Fiber 13 g, Sugar 4 g
SO GOOD HEART HEALTHY BEAN SOUP (SLOW COOKER)
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
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
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