Easy and Healthy Bean-Vegetable Soup

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How about a simple and healthy bean soup recipe while the weather is still cold? I found this plain bean mixture at Fresh Market, but you can find bean mixes at all local grocery stores. I don’t use the seasoning packets that come with them, just the recipe below. Just look for a 1-pound bag, and this recipe will be a breeze. It’s so hearty, easy and flavorful. The hardest part is that you have to soak the beans overnight. Stay warm and enjoy!

 

Bean Vegetable Soup

1/2 pound sweet Italian sausage can be added to this.

Prep: 20 minutes

Stand: overnight

Cook: 2 hours

Yield: 8 cups

Ingredients

1 pound bean soup mix

6 cups water

4 cups fat-free, low sodium chicken broth

1 medium onion, diced

1 cup diced carrot

3/4 cup diced celery

1 (28-ounce) can diced tomatoes

2 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

1/2 teaspoon freshly ground pepper

Chopped fresh parsley and grated Parmesan cheese (optional)

Preparation

1. Soak the bean mix overnight in plenty of water; rinse and drain.

2 Add beans to water and bring to a boil; simmer 1 hour. 

3. If adding sausage,  saute sausage in a large saute pan until browned. Add sausage and remaining ingredients; simmer 2 hours. Sprinkle with chopped fresh parsley and Parmesan before serving, if desired.