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Gluten-Free healthy low-fat bean and vegetable soup

Updated on March 4, 2014

Healthy low-fat veggie bean soup

5 stars from 2 ratings of Vegetable bean soup

Healthy low-fat vegetable and bean soup

Pair this with a toasted cheese and it's pure dinner happiness!
Pair this with a toasted cheese and it's pure dinner happiness! | Source
Just soak the beans in the crock pot overnight.
Just soak the beans in the crock pot overnight. | Source
 Change the water in the morning and turn the beans on low for 4 hours.
Change the water in the morning and turn the beans on low for 4 hours. | Source
Gather all your ingredients
Gather all your ingredients | Source
This is the secret for a very flavorful broth without a ton of calories. It's a cheese rind!
This is the secret for a very flavorful broth without a ton of calories. It's a cheese rind! | Source
If you don't have the time to chop the veggies you can get them prepped and ready at your grocer's salad bar!
If you don't have the time to chop the veggies you can get them prepped and ready at your grocer's salad bar! | Source
Once you have sauteed your veggies, add the dry herbs and let them simmer for a minute to bring out their flavors.
Once you have sauteed your veggies, add the dry herbs and let them simmer for a minute to bring out their flavors. | Source
Simmer on low. There is an old saying " a soup boiling is a soup spoiling!"
Simmer on low. There is an old saying " a soup boiling is a soup spoiling!" | Source
I love food close-ups!
I love food close-ups! | Source
You know you want some!
You know you want some! | Source

Easy low calorie veggie bean soup

Prep time: 4 hours
Cook time: 1 hour
Ready in: 5 hours
Yields: Serves 12

Ingredients

  • 2 cups dried beans, I used Bob's Red Mill 13 Beans mix, soaked in the crock pot overnight and cooked the next day
  • 2 tablespoons olive oil
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 8 or 9 cloves garlic, minced
  • 1 bottle V-8 juice, organic, low-sodium
  • 1 can diced tomatos, salt-free
  • 1 carton vegetable broth or, 1 quart homemade broth
  • 1 cup whole wheat elbow pasta, or other fun shape
  • 1 tablespoon dried thyme, hand crushed
  • 1 tablespoon dried basil, hand crushed
  • 1 tablespoon dried oregano, hand crushed
  • 1 teaspoon ground pepper
  • 1 rind of parmigiano reggiano

Healthy low-fat bean and vegetable soup

  1. The night before you're going to make your soup, soak 2 cups of dried beans in your crock pot overnight. If you don't own a crock pot follow the directions on your package of beans. You of course can just use a can of already cooked beans. I prefer making my own they just taste better.
  2. In the morning start your crock pot or other form of cooking the beans. If you are in a hurry, a pressure cooker works great too! Once the beans are done, drain them and rinse with water, then set aside. You can prepare the beans up to 2 or 3 days before you make your soup. Just store them in the cooking liquid in the refrigerator.
  3. In a large cooking pot heat the olive oil over medium heat. Add the onion, carrot, and celery. Saute for 4-5 minutes. Add the garlic, dried herbs and pepper and saute this for another minute until the herbs are fragrant. Add the entire contents of the diced tomatos, broth, cheese rind and beans. Bring to a boil and then promptly lower the heat to a simmer.
  4. Cook your pasta as directed. Simmer the soup for one hour and add the pasta. At this point check your soup for seasoning. It may need a little more salt. Serve with a bit of parmigiano grated on top.

Healthy low-fat vegetable and bean soup

This recipe is so versatile. You can add any bean or vegetables you like. You can also prepare it all in a crock pot, but my attitude about that is, if I have to mess up a pan to saute the veggies, I might as well do the whole thing in the pan. It cooks a lot faster on the stove and you get that amazing "soups cooking on the stove" smell throughout the house. Who needs room freshener's?

The secret to creating a complex flavor in this simple soup is the cheese rind. Although my directions call for parmigiano reggiano, I had a Romano rind in the freezer and it worked equally well. May grocery stores now have better cheese departments and they actually sell the rinds. The thought never occured to me to buy one! I have been saving rinds for soup in my freezer for years. It was a secret handed down to me by the Italian side of my family. I am guessing someone let out the secret!

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    • peachpurple profile image

      peachy 4 years ago from Home Sweet Home

      thanks for sharing your low fat bean recipe. Great for dinner and cold weather too. Voted up

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