White Bean and Carrot Soup (Low-Fat) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 3 |
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A real comfort food, especially for cold winter days. White bean soup is my family's favorite, and I often use any of the following beans: butterbeans, baby or large lima, navy, or Great Northern. Prep time does not include soaking time. Ingredients:
1 cup dried lima beans (or any white bean) |
1 quart hot water (not boiling) |
2 tablespoons dried onion flakes |
12 baby carrots, sliced |
2 teaspoons very low-sodium instant chicken bouillon granules or 2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes |
1 (16 ounce) can fat-free chicken broth |
1 cup water |
1/4 teaspoon fresh ground black pepper |
3 tablespoons bacon bits or 3 tablespoons bacon, pieces (i use hormel or oscar mayer, no artificial bacon bits!) |
1/8 teaspoon crushed red pepper flakes |
salt or salt substitute (i use no-salt) |
3 tablespoons dehydrated spinach flakes (optional) |
Directions:
1. Pour quart water over beans and let soak overnight.
2. Drain, rinse and drain.
3. In 3-quart covered pot, put beans, onion,1 cup water, and chicken broth.
4. Cook until almost done (30-90 minutes).
5. Cooking time will depend upon size of beans.
6. Add carrots, black pepper, red pepper flakes, and real bacon pieces (bits).
7. (Add spinach if you are using it.) Adjust seasonings and add salt substitute, if needed.
8. Simmer, covered until beans and carrots are done.
9. This could be made in the crockpot, just do not salt until beans are almost done.
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