Mixed Bean Soup Recipe

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Mixed Bean Soup Recipe
Our hearty Mixed Bean Soup is the perfect choice for cold, blustery days. Especially if you’re vegan! Packed with protein & flavor, it makes for a highly satiating meal that keeps acid reflux at bay. While you can use a single type of bean in this soup, using a variety adds interest, flavor, and texture. Soaking the beans (at room temperature for at least 6 hours or overnight) helps reduce the cooking time as well as reduces the natural sugars which are harder to digest. And because they are filled with water, soaked beans cook more evenly and are less likely to fall apart during cooking. What makes the Mixed Bean Soup recipe GERD friendly? Legumes are a delicious and healthy source of protein. They are naturally low in fats and cholesterol and high in fiber, folate, potassium, iron and magnesium. Balsamic vinegar is rich in acetic acid that stimulates the secretion of gastric juices. It can also make your stomach produce less hydrochloric acid that will help to reduce the symptoms of acid reflux. We believe that eating organic, fresh beans is better than eating canned beans. But feel free to use canned beans if you’re short of time and didn’t soak whole beans the previous night.
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Healthy Diet for Acid Reflux Lunch/Dinner for Acid Reflux
Prep Time 30 minutes
Cook Time 60 minutes
Servings
people
Ingredients
  • 400 g Red Kidney Beans Pre-soaked
  • 400 g Black-eyed Beans Pre-soaked
  • 1 Large Tomato Finely chopped
  • 1-2 Bay Leaves
  • 1 tbsp Balsamic Vinegar
  • 1 Celery Stalk Sliced finely
  • 1 Carrot Sliced finely
  • 1 Zucchini Sliced finely
  • 600 ml Vegetable Stock
  • 1 tbsp Mixed Dried Herbs
  • 1 tsp Grass-Fed Butter
  • 1 tsp Garlic powder
  • Salt & Pepper to taste
Healthy Diet for Acid Reflux Lunch/Dinner for Acid Reflux
Prep Time 30 minutes
Cook Time 60 minutes
Servings
people
Ingredients
  • 400 g Red Kidney Beans Pre-soaked
  • 400 g Black-eyed Beans Pre-soaked
  • 1 Large Tomato Finely chopped
  • 1-2 Bay Leaves
  • 1 tbsp Balsamic Vinegar
  • 1 Celery Stalk Sliced finely
  • 1 Carrot Sliced finely
  • 1 Zucchini Sliced finely
  • 600 ml Vegetable Stock
  • 1 tbsp Mixed Dried Herbs
  • 1 tsp Grass-Fed Butter
  • 1 tsp Garlic powder
  • Salt & Pepper to taste
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Instructions
  1. Drain the beans, discarding the soaking water. Rinse under running water, place back in stockpot, and cover with vegetable stock. Add the bay leaf, cover, and simmer on low until the beans are just tender, approximately 1-1/2 hours.
  2. Add the chopped vegetables and balsamic vinegar to the cooked beans. Simmer for another 15 to 20 minutes, adding water, if necessary to achieve the soup consistency you prefer.
  3. Add the herbs, garlic powder and butter. Mix well and cook for another 5 minutes.
  4. Serve warm, with crusty bread for a wholesome meal.
Nutrition Facts
Mixed Bean Soup Recipe
Amount Per Serving
Calories 148 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.1g
Cholesterol 8mg 3%
Sodium 469mg 20%
Potassium 629mg 18%
Total Carbohydrates 25g 8%
Dietary Fiber 9g 36%
Sugars 6g
Protein 9g 18%
Vitamin A 122%
Vitamin C 27%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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