Creamy Tomato-Basil Soup Recipe
This updated version of traditional tomato soup gets its creamy texture from cooked beans, rather than high-fat, high-calorie dairy products.
Overview
Total time: 25 M
Servings: 7
Calories: 50
Ingredients
- 2 cups sprouted soy or white beans
- 2 cups tomato sauce
- 1 tbsp. chicken or vegetable bouillon
- 1 large onion quartered
- 1/8 tsp. dried basil
- 1 qt. warm water divided
Nutritional Information
- Serving Size: 1 cup
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 382mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 4g
- Protein: 4g
Instructions
- Cook beans and onion in 1 quart boiling water for 15–20 minutes. Allow to cool.
- Add beans, onion, and 1 cup of cooking water to FourSide or WildSide+ jar and secure lid.
- Select "Soup" or "Hot" or "90" cycle or blend on a High speed for 90 seconds.
- Add remaining cooking water, bouillon, tomato sauce, and basil to jar and secure lid.
- Press "Pulse" 2–4 times to incorporate ingredients.
People stop fighting in the comment and if you don’t like the ingredients sub something instead. I use Almond Milk.
We should just be grateful to have this "problem" about knowing what to and what not to eat….there are people on this planet who have a problem about "if" they will get to eat. And we here argue about what is better….high carb or high fat or GMO or non-GMO or what fat is good, what fat is bad….meanwhile, in other news….Lighten up folks, tweak the recipe to meet your dietary proclivities, enjoy your take on it, and be thankful for your full bellies! I know I am! Peace out.
Thanks~
Actually that is not what the study shows – see Dr David Katz review of this study. They lost more weight because they ate 200 less calories – that is now poor this study was.
Diet Research, Stuck in the Stone Age
(You cannot get a good answer to a lousy question.)
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