We are happy to share with you a wonderfully hearty winter soup that is sure to please. Beans offer a pleasant change of pace from meat while providing plenty of protein and taste.
2 cups mixed dried beans
(You can find them in 16-ounce packages at your grocery store.)
6 cups of water
1 large onion, chopped
3 celery stalks, chopped
1 red pepper, chopped
1 green pepper, chopped
3 cloves of garlic, minced
4 carrots, peeled and chopped
1 10-ounce package frozen cut green beans
1 large can low-sodium V8 juice
1 14.5-ounce can diced tomatoes, no salt added
To taste: Pepper, marjoram, thyme and oregano
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Soak beans overnight in water in a pot that is half-filled with water.
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Drain and rinse beans.
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Add 6 cups water.
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Bring to a boil, reduce heat and simmer for about two hours or until beans are tender.
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While soup is simmering, sauté the onion, celery, peppers and garlic. Add to beans.
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Add carrots and simmer until tender.
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Add green beans, V8 juice and tomatoes.
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Simmer an additional 30 minutes.
This recipe was published in the book The Best Diet on Earth: Ordinary Foods With Extraordinary Powers by Linda Levy and Francine Grabowski, M.S., R.D., C.D.E. Ms. Grabowski is a registered dietitian at Cooper University Hospital.