1. Savory Bean-Spinach Soup
Ingredients:
– 2 14 – ounce cans vegetable broth
– 1 15 – ounce can tomato puree
– 1 15 – 16 – ounce can small white or Great Northern beans, rinsed and drained
– 1 3/4 cups water
– 1/2 cup uncooked converted rice
– 3/4 cup finely chopped onion
– 1 1/2 teaspoons dried basil, crushed
– 1/4 teaspoon ground black pepper
– 2 cloves garlic, minced
– 8 cups coarsely chopped fresh spinach leaves
– Finely shredded Parmesan cheese
Directions:
1. In a 3-1/2- or 4-quart slow cooker combine vegetable broth, tomato puree, white beans, water, rice, onion, basil, pepper, and garlic.
2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
3. Just before serving, stir in spinach. Sprinkle each serving with Parmesan cheese. Makes 6 (1-1/2-cup) servings.
Nutrition Facts Per Serving:
– 157 cal.
– 1 g total fat 1 mg chol.
– 724 mg sodium
– 32 g carb. (5 g fiber, 4 g sugars)
– 8 g pro. carb. (1 g fiber)
2. Squash and Lentil Soup
Ingredients:
– 1 cup dry brown lentils
– 1 pound butternut squash, halved, seeded, peeled, and cut into 3/4-inch pieces
– 2 1/2 cups vegetable broth
– 2 1/2 cups water
– 2 medium carrots, chopped
– 2 stalks celery, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon garam masala
Directions:
1. Rinse and drain lentils. In a 3-1/2- or 4-quart slow cooker combine lentils, squash, broth, water, carrots, celery, onion, garlic, and garam masala.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
Nutrition Facts Per Serving:
– 206 cal.
– 1 g total fat 510 mg sodium
– 40 g carb. (15 g fiber, 6 g sugars)
– 11 g pro.
Credit: YouTube
