If you are looking for a healthy bean soup recipe full of fiber, protein and low in fat, look no further! This White (Navy) Bean Mushroom Soup is so easy, full of flavours & gentle on your waistline. It is also vegetarian and gluten free.
Easy enough to prep in the evening, store in the fridge overnight, turn your slow cooker on in the morning and go to work. Come back home to a ready dinner! Serve with a piece of toasted Ezekiel bread, side salad, and you have a full meal.
My philosophy is to eat healthy but not to go overboard. That’s why I used 1 can of mushroom soup. It adds tons of flavour and a nice creamy texture. The nutritional value and ingredients were not so bad. I actually compared Western Family’s low fat version with a regular one, and regular one was better. That’s the one I used.
I realize many kids do not like mushrooms or beans. You can puree soup in a blender or just do not add mushrooms to kids’ bowls when you serve the soup.
You are better off using dry beans as they contain less sodium. I just forgot to soak them the night before. But if you remember, just soak 2 cups of dry white (navy) beans overnight, drain and use as per recipe’s instructions.
P.S. I was short 1 can of white beans and used a can of mixed beans instead. Therefore, you see some kidney beans in the photos.:)
- 2 cans (14 oz each) white kidney or romano beans, drained & rinsed
- 2 medium carrots, finely grated
- 1 cup white mushrooms, sliced
- 1 medium onion, finely chopped
- 1 can mushroom soup (I used Western Family)
- 8 cups water
- 3 bay leaves
- 5 black peppercorns
- Cooking spray
- A tiny pinch of salt and ground black pepper to taste
- Preheat skillet on medium, spray with cooking spray and add onions. Sautee until golden brown, add grated carrots & cook for another 3 minutes stirring occasionally. Increase heat to high and add sliced mushrooms. Panfry until golden brown stirring frequently. Add canned mushroom soup and cook for another minute.
- Add sautéed vegetables from Step 1, water, beans, bay leaves and black peppercorns to a crock pot, cover and cook for 6-8 hours on low or for 4 hours on high.
Servings Per Recipe: 6
Amount Per Serving:
Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 626.4 mg
Total Carbs: 32.7 g
Dietary Fiber: 9.3 g
Protein: 9.9 g
Weight Watchers Points+: 4
Weight Watchers Points: 3