As it gets cooler, I start thinking soup! This sounds delicious and filling. I found this at Budget Bytes and all credit is due to them. I put the recipe through MasterCook to check the calorie count and it is a great number.
2 tablespoons olive oil
4 cloves garlic, minced
1 medium yellow onion, chopped
1/2 pound carrots, sliced
4 stalks celery, sliced
1 pound white beans, dry
1 each bay leaf
1 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon paprika
1 1/2 teaspoons salt
pepper, to taste
6 cups water
1. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
2. Sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
3. Add SIX CUPS of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8 hours.
4. After 8 hours, stir the soup and mash the beans slightly. Starting with just a ½ tsp, add salt to your liking.
Per Serving (excluding unknown items): 322 Calories; 5g Fat (14.4% calories from fat); 19g Protein; 53g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 588mg Sodium.
Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.