Heart Healthy Vegetable Soup Recipe
Break out your crock pot and dried bean mix to make this garlicky vegetable soup recipe. Tomato paste, fresh thyme, and chopped celery adds a super savory taste you're sure to love.
Ingredients
Recipe yields 10 servings
1 lb dried bean mix
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
3 garlic cloves, minced
1 qt low-sodium vegetable stock (gluten free if needed)
2 Tbsp tomato paste
1 Tbsp chopped fresh thyme
1 can (14.5 oz) diced tomatoes, undrained
Black pepper
1/4 cup grated Parmesan cheese
Directions
Step 1
In a large saucepan, cover beans with water and bring to a boil over medium high heat. Boil for 2 minutes. Remove saucepan from heat. Let beans stand in the water (covered) for 1 hour. Drain beans and set aside.
Step 2
Lightly coat a medium skillet with nonstick cooking spray, and heat until skillet is hot. Add carrots, celery, onion and garlic and sauté until onion is softened, about 3 minutes. Transfer to a crock pot.
Step 3
Add vegetables, beans and remaining ingredients except cheese. Set crock pot on low for at least 4 hours. Season with black pepper (to taste), and sprinkle with Parmesan cheese. Serve hot.
Time: 30 minutes
Servings: 10
Calories: 237
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 1 cup
Per serving:
calories:237
total fat:2g
sat fat:0g
cholesterol:0mg
sodium:469mg
total carb:40g
fibers:12g
proteins:16g
Thank you!