Healthy Bean Soup Recipes

From the EatingWell website and Magazine its Healthy Bean Soup Recipes. Delicious and Healthy Bean Soup Recipes like; Southwestern Three-Bean and Barley Soup, Roasted Tomato and Vegetable Soup, and Vegetable Weight-Loss Soup. Find these and more at the EatingWell website. Don't forget to subscribe to one my favorite Food Magazines - EatingWell Magazine. So Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Bean Soup Recipes

Find healthy, delicious bean soup recipes including black bean, lentil and white bean soup. Healthier recipes, from the food and nutrition experts at EatingWell.


Southwestern Three-Bean and Barley Soup
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.........


Roasted Tomato and Vegetable Soup
This veggie-packed side-dish vegetable soup can be made in the slow cooker. Just make a few tweaks (see Variation)........


Vegetable Weight-Loss Soup
A big bowl of this veggie-packed minestrone will leave you satisfied for hours without consuming a lot of calories—plus it's an easy way to boost your vegetable servings for the day. Top with a dollop of pesto before devouring this delicious skinny vegetable soup.....



* Click the link below to get all the Healthy Bean Soup Recipes
http://www.eatingwell.com/recipes/18191/soup/bean/

Soup Special of the Day! - Lentil Turkey Soup

This week's Soup Special of the Day is Lentil Turkey Soup. Made with leftover JENNIE-O® OVEN READY™ Turkey along with garlic, onions, rutabaga, lentils and rosemary. For the Turkey you can use any OVEN READY™ product. You can find this recipe along with all the other Jennie - O recipes at the Jennie - O website! Enjoy and Make the Switch!   https://www.jennieo.com/

Lentil Turkey Soup

Try this recipe with any OVEN READY™ product.

This Lentil Turkey Soups is a delicious way to cook with leftover holiday turkey. Simmered with garlic, onions, rutabaga, lentils and rosemary, it’s a dinner for under 500 calories per serving.

INGREDIENTS

1 teaspoon olive oil

2 cups chopped onion
6 garlic cloves, minced
2 cups chopped carrots
1½ cups chopped celery
1 cup chopped rutabaga
1¼ cups dried brown lentils
2 quarts low-sodium or homemade chicken or turkey broth
1 rosemary sprig
2 bay leaves
salt and freshly ground pepper, if desired
2 cups cubed leftover JENNIE-O® OVEN READY™ Turkey
2 tablespoons lemon juice
DIRECTIONS

1) In large pot, heat oil over medium-high heat. Add onion and garlic. Cook 5 minutes or until onion is softened, stirring occasionally.
2) Add carrot, celery, rutabaga, lentils, broth, rosemary, bay leaves and salt and pepper, if desired. Bring to boil; reduce heat to medium-low. Cook, covered, 40 minutes or until lentils and vegetables are tender, stirring occasionally.
3) Stir in turkey and lemon juice. Remove and discard rosemary and bay leaves before serving.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories330
Protein29g
Carbohydrates43g
Fiber10g
Sugars12g
Fat7g
Cholesterol20mg
Sodium420mg
Saturated Fat1g
https://www.jennieo.com/recipes/615-lentil-turkey-soup

"Meatless Monday" Recipe of the Week - Cucumber Lentil Salad

This week's "Meatless Monday" Recipe of the Week is Cucumber Lentil Salad. It comes from one of my favorite sites, http://www.pbs.org/food/  The site is stocked full of healthy and delicious recipes along with some great cooking tips and ideas.




Cucumber Lentil Salad

Ingredients
1/2 cup dried lentils
1/2 red onion, thinly sliced
1 large hot house cucumber (or 3 persian cucumbers), diced
1 bunch of dill, minced (about 3 tablespoons)
Juice from 1 lemon
Salt to taste


Directions
In a medium saucepan, add the lentils, a few pinches of salt and enough water to cover lentils by a few inches. Turn the heat to medium and cover the pot, cooking the lentils for 10 to 15 minutes, until tender. Drain the lentils and set aside to cool.
In a large bowl, add yogurt, lemon juice and a few pinches of salt. Mix until combined. Add the dill, diced cucumber and nearly cooled lentils. Toss together until completely combined. Give it a taste and adjust the salt or lemon juice to your liking. Serve immediately.


http://www.pbs.org/food/recipes/cucumber-lentil-salad/