So Good Heart Healthy Bean Soup (Slow Cooker)

★★★★★ 1 Review
kathiecc avatar
By Kathie Carr
from North Liberty, IN

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.

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serves 10
prep time 20 Min
cook time 3 Hr

Ingredients

  •   2 c
    mixed dry beans, soaked overnight and drained (i like to use 10 or 15 bean mix)
  •   3 qt
    water
  •   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

How To Make

  • 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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