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With Fall in the air, it’s a great time to be thinking about soups!  They are so easy to prepare are usually full of nutrition.  This soup is high in fiber thanks to the beans.   ½ cup cooked of the 15-bean mix used in this recipe has 20 grams of carbs and 9 grams of fiber, leaving only 11 grams for you to count.  Mix in some onions, carrots, and tomatoes and you’ve got a bowl of wonderful flavors.  To make this recipe healthier, omit the seasoning packet that comes with the beans and spice it up yourself using chicken broth (instead of water) and your own seasonings.  I added organic ground pork to increase the protein content, but you could use ham or omit the meat.   This recipe makes several servings, enough to freeze for another day when you don’t have time to cook!


20 oz bag 15 Bean Soup mix (dried beans plus seasoning packet).  This mixture has northern, pinto, lima, yelloweye, garbanzo, kidney, branberry, white, pink, red, lentil, and black beans.  So colorful!
2 x 32 oz cartons chicken broth
20 baby carrots, cut in half
1 can (14.5 oz) stewed tomatoes (with onion, celery, and bell pepper)
2-3 tsp chili powder
1 tsp pepper
1 TBS garlic salt
2 x 5.5 oz can V8 juice
1 onion, chopped
1 pound ground pork, cooked


Rinse beans and place in large pot with the chicken broth.  Add baby carrots.  Bring to boil.  Reduce heat, cover, and continue to boil about 2 hours, stirring occasionally.

While beans are boiling, saute sausage (or use meat of your choice) with onions.  Set aside.

After 2 hours of boiling, add the sausage, onions, and the rest of the ingredients and mix well.  Simmer another 30 minutes. 

I boil the beans in the morning and then add the rest of the ingredients at night when I get home from work to save time.