Easy and Healthy Bean-Vegetable Soup
January 26, 2009
How about a simple and healthy bean soup recipe while the weather is still cold? I found this plain bean mixture at Fresh Market, but you can find bean mixes at all local grocery stores. I don’t use the seasoning packets that come with them, just the recipe below. Just look for a 1-pound bag, and this recipe will be a breeze. It’s so hearty, easy and flavorful. The hardest part is that you have to soak the beans overnight. Stay warm and enjoy!
Bean Vegetable Soup
1/2 pound sweet Italian sausage can be added to this.
Prep: 20 minutes
Cook: 2 hours
Yield: 8 cups
1 pound bean soup mix
6 cups water
4 cups fat-free, low sodium chicken broth
1 medium onion, diced
1 cup diced carrot
3/4 cup diced celery
1 (28-ounce) can diced tomatoes
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon freshly ground pepper
Chopped fresh parsley and grated Parmesan cheese (optional)
1. Soak the bean mix overnight in plenty of water; rinse and drain.
2 Add beans to water and bring to a boil; simmer 1 hour.
3. If adding sausage, saute sausage in a large saute pan until browned. Add sausage and remaining ingredients; simmer 2 hours. Sprinkle with chopped fresh parsley and Parmesan before serving, if desired.