LOW CALORIE BEAN SOUP RECIPES

Steps:

• Heat oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add parsley, thyme and salt; cook, stirring for 1 minute.
• Add broth and beans; bring to a boil. Reduce heat to a simmer; stir in ham. Cover and cook until the vegetables are tender, about 10 minutes.
• Stir in cabbage and vinegar. Cover and cook 5 minutes more.

Steps:

• Rinse beans and place in a large pot with about 8 cups of water.
• Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)
• Drain the water, then add 8-10 cups of cold water when ready to cook.
• Add 1 bell pepper, 2 garlic, small onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary)
• Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.
• Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water if needed.
• Cover and simmer on low about 15 - 20 minutes.
• Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot.
• Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl.
• Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!