Heart Healthy Tomato Bean Soup Low Fat Recipes

Steps:

• 1. Wash dry beans and soak overnight. Drain and rinse when ready to begin making soup. Place beans in slow cooker and add fresh water. Cover and cook on high for 2 hours. Add all remaining ingredients except pasta and salt. If necessary add more water just to cover ingredients in slow cooker. Cover again and cook on high for 3 hours (or on low for 6 hours). Add pasta and any salt (if you are counting grams of sodium measure salt added and include in amounts listed below) you wish just before serving.
• 2. 1 serving has approximately 230 calories, 1g total fat, 0g sat, 0g trans, 346g sodium (not counting any added at end of cooking time), 11g fiber, 14g protein, 6g sugar

Steps:

• 1. Heat olive oil in a dutch oven or soup pot over low heat. Saute garlic with chili powder for 2 or 3 minmutes. Add tomatoes and juice. Simmer for 10-15 minutes.
• 2. Just before serving add beans and adjust seasonings, adding salt substitute and freshly ground black papper to taste. Garnish with chopped fresh basil or parsley.
• 3. NOTE: This soup is good served with French bread slices, brushed with olive oil and sprinkled with a little garlic powder, then baked about 5 minutes. This makes a nice crunchy garlic toast with little fat.

Steps:

• Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
• Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
• Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
• Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.