Italian black bean soup {E}

Just popping in to offer a really quick & easy soup that is THM friendly!

We love black beans in our family, more than any other bean {except maybe lima beans!}… but I get a little weary of the same-ole beans & rice scenario [though my kids could eat it every other day and be perfectly happy].

So, to mix up the seasoning profile, I decided to take it Italian for a different twist.

I’d say this comfortably serves 6-8, depending on what else it is served.

soup2All you need is:

1 lb ground meat {I used turkey}, browned and fat rinsed [you could sub in some diced chicken breast or leave out altogether-beans are a good source of protein]

1/4 head cabbage, shredded

1 whole carrot, shredded

2 cups {or 15 oz can} black beans, drained

1/4 cup diced onion

1 cup diced tomatoes {canned is fine}

4-6 cups water, depending on how much broth you like [use a good bone broth or homemade veggie stock to raise the nutrients & flavor]

2 tsp dried Basil

1 tsp salt

1 tsp garlic powder


Then all you do is:

Brown & rinse the meat. Put the rest of the ingredients in the pot. Bring to a boil, reduce and simmer for 30 minutes. Serve with a sprinkling of low-fat Italian cheese of your choice {mozzarella or parmesan are our favorites}.

Serve with some of Gwen’s refrigerator-soured dough bread or other {E} friendly side.

Tip: if you want to thicken the soup without adding lots of carbs or calories… add a 1/4 cup pumpkin puree [not pictured] and stir well just after it’s finished simmering.





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