Bariatric Lynn's Vegetable Mixed Bean Soup
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 69.2
- Total Fat: 0.8 g
- Cholesterol: 0.6 mg
- Sodium: 395.8 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 10.2 g
- Protein: 8.8 g
View full nutritional breakdown of Bariatric Lynn's Vegetable Mixed Bean Soup calories by ingredient
Introduction
This makes a yummy, easy-on-the-tummy soup for a cool Autumn or Winter Day. This is also good pureed for early post-op eating plans. This makes a yummy, easy-on-the-tummy soup for a cool Autumn or Winter Day. This is also good pureed for early post-op eating plans.Number of Servings: 14
Ingredients
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1 - 16 oz bag of HAYES® STAR BRAND® Bean Soup Mix (or any brand of mixed beans for soup)
Celery Heart, fresh and tender with the strings removed from each stalk. Cut into 1 inch pieces diagonally (to make it prettier) until you have 6 ounces prepared.
1 lb. Carrots, raw, fresh & sweet. Peel, remove ends and cut into 1 inch chunks. Should have 14 ounces prepared.
1 lb. White Potatoes, peel and cut into large chunks. Should have 14 ounces prepared.
2/3 of a Large Sweet Onion (Vidalia, Texas Sweet, Walla Walla, etc.), peeled and coarsely chopped. Should have 6 ounces prepared.
1 - 14 oz can SWANSON® Beef Broth, Lower Sodium, 100% Fat Free
1 - 14 oz. can SWANSON® Vegetarian Vegetable Broth, 100% Fat Free
1 Large Cube of KNORR® Vegetarian Vegetable Bouillon, 1/2 Cube = 5g/20 cal.
4+1/2 cups water
Directions
1. Rinse and sort beans to remove any stones or bad beans. Combine 7-8 cups of cold water and the entire 16 ounce bag of beans. Cover and let stand for 6-8 hours or overnight.
2. Drain water and rinse beans.
3. Add 6 ounces celery heart, 14 ounces chopped carrots, 14 ounces chopped potatoes and 6 ounces coarsely chopped onion to the bean mixture.
4. Add 1 can of low-sodium beef broth, 1 can of vegetable broth and 1 large cube of Knorr's Vegetarian Vegetable Bullion.
5. Add 4 plus 1/2 cups of water (hot or cold--does not matter).
6. Stir all ingredients together and bring to a rolling boil.
7. Reduce heat and simmer for 1 hour or until all ingredients are tender and potatoes begin to break down and thicken the soup.
Makes 14 - generous 1 cup servings with almost 9 grams of protein and only 69 calories per serving!
Beans need to be eaten with a grain at the same meal to make them a complete protein so I like to make corn muffins to go along with the bean soup. Nutrition information does not include the corn muffin.
Number of Servings: 14
Recipe submitted by SparkPeople user LAPBAND2008.
2. Drain water and rinse beans.
3. Add 6 ounces celery heart, 14 ounces chopped carrots, 14 ounces chopped potatoes and 6 ounces coarsely chopped onion to the bean mixture.
4. Add 1 can of low-sodium beef broth, 1 can of vegetable broth and 1 large cube of Knorr's Vegetarian Vegetable Bullion.
5. Add 4 plus 1/2 cups of water (hot or cold--does not matter).
6. Stir all ingredients together and bring to a rolling boil.
7. Reduce heat and simmer for 1 hour or until all ingredients are tender and potatoes begin to break down and thicken the soup.
Makes 14 - generous 1 cup servings with almost 9 grams of protein and only 69 calories per serving!
Beans need to be eaten with a grain at the same meal to make them a complete protein so I like to make corn muffins to go along with the bean soup. Nutrition information does not include the corn muffin.
Number of Servings: 14
Recipe submitted by SparkPeople user LAPBAND2008.
Member Ratings For This Recipe
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