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.

Ingredients:

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.

Hope you like this soup recipe as much as I do.  Share this recipe on Face Book.