Bean Soup – A Good Low Carb Soup Recipe
I have been making this soup for about 15 years. I love it and I think, you might love it too. Two important things about this soup. It is very nutritious and filling. You can eat it as a normal soup for dinner or make it your main course. A measuring cup and a half will stop overeating. It is that filling. As a main course, a nice side salad and you have a complete dinner.
1 pound of Sprouts 10 bean soup mix. A mixture of Kidney, white, navy, pinto, split pea and various lentils.
1 Quart low salt Vegetable Broth
2 Quarts of water
Any kind of vegetables you like to fill the pot
1 level teaspoon of Curry powder
1 level teaspoon of Tumeric
2 Tablespoons of Italian dry seasoning (Oregano, Marjoram, Thyme, Rosemary and Sage)
Salt and pepper to taste. The less salt, the better.
2 or 3 shakes of your favorite hot sauce (optional)\
Brown Rice (cooked separately)
Important: Wash the beans well.
Put all ingredients except the rice and cook for at least one hour or more. The longer it simmers, the better it gets.
As a soup course. 1 1/2 cups of soup and 1/2 cup of brown rice
As a main course 3 cups of soup and 3/4 cup of rice.
This soup is high in protein and carbohydrates, and no fat. These are good carbs and the combination of beans and brown rice make a complete protein.
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