So Good Heart Healthy Bean Soup (Slow Cooker)

Kathie Carr


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.

pinch tips: How to Measure Ingredients




20 Min


3 Hr


2 c
mixed dry beans, soaked overnight and drained (i like to use 10 or 15 bean mix)
3 qt
1 large
onion, chopped
2 clove
garlic, minced
1 can(s)
(28 ounces) low sodium canned tomatoes
1/2 c
chopped bell pepper, red, green, or mixed
1/2 c
chopped raw carrots
1/2 c
chopped celery
2 Tbsp
lemon juice or real lemon
1 tsp
freshly ground black pepper
1 pinch
red pepper flakes, or to taste
1 c
brown rice, uncooked
1 c
cooked pasta, bow ties, shells, or your choice
optional salt or salt substitute to taste and your doctor's advice

Directions Step-By-Step

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.
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

About this Recipe

Course/Dish: Bean Soups
Dietary Needs: Vegetarian
Other Tag: Healthy