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Low Calorie Legume Soup

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This recipe is from I Will (Lisa Hostetter) from the Muscle and Brawn Forum.

This low calorie soup makes a perfect side dish

  • 1 ¼ – mixed dried beans, including black, navy, kidney and Romano beans.
  • ¼ c – lentils
  • ¼ c – split peas
  • ¼ c – barley
  • Water
  • 2 small – cooking onions, coarsely chopped
  • 3 large – carrots, coarsely chopped
  • 10 cups – homemade chicken broth
  • 3 cups – stewed plum tomatoes
  • ¼ tsp – dried thyme leaves, crumbled
  • 1 bay leaf
  • ½ tsp – coarsely ground black pepper
  • 1 sweet red bell pepper, seeded and coarsely chopped
  • 3 garlic cloves, roasted
  • ½ cup chopped fresh parsley

Put dried beans in a large saucepan and cover with generous amounts of water. Bring to a rolling boil over high heat, uncovered. Remove from heat and cover. Let sit for one hour. Drain. Rinse barley, lentils and split peas. Drain. In a large saute’ pan, add onion and carrots. Add broth, tomatoes plus their juice, seasonings, beans and lentils, split peas and barley. Boil. Cover and reduce heat to low. Cook, stirring occasionally until beans and vegetable are tender-approximately 2 hours. Add the chopped bell pepper and roasted garlic. Simmer for another 5 minutes. Add chopped parsley and serve.

Servings: Makes 16 cups

Nutritional Information per serving

  • 102 Calories
  • 7g Protein
  • 1g Fat
  • 18g Carbohydrates

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