Warm the kids up with this cozy Boston bean soup! It’s easy to make, packs 13 grams of fiber per serving and only 200 calories.
Boston Bean Soup Recipe Summary
- Cuisine: American
- Course: Soup
- Skill Level: Easy
- 1 cup dried pinto beans, or 2 cans (15 oz. each) cooked pintos, drained
- 2 medium tomatoes, seeded and chopped
- 1 rib celery, sliced
- 1 medium onion, chopped
- 1 bay leaf
- 1 can (15 oz.) reduced-sodium, fat-free beef broth
- Salt and freshly ground black pepper to taste
- Calories: 200
- Protein: 22
- Fat: 2
- Sodium: 1,344
- Carbohydrates: 70
- Fiber: 13
- Sugar: 7
- If using canned beans, ignore this step. If using dried beans, place in small Dutch casserole. Add 3 cups cold water. Cover and bring to a boil.
- Remove from heat and soak 1 hour.
- Drain well.
- In medium pan mix together beans, tomatoes, celery, onion, bay leaf and broth.
- Cover and bring to boil over medium-high heat. Reduce heat and simmer until vegetables are quite soft, 60 to 75 minutes for dried beans, 20 minutes for canned.
- Let hot soup sit, uncovered, 20 minutes.
- Remove bay leaf. Pureé half the soup in blender. Recombine with remaining soup.
- Season to taste with salt and pepper.
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