Mung Bean Soup (Crockpot)
Recipe: #12869
June 27, 2014
Categories: Beans, Spinach, One-Pot Meal, Sunday Dinner, Slow Cooker, Gluten-Free, Heart Healthy, Kosher, Low Calorie Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Crockpot Soup, more
"Very low calorie soup that is good! I served the soup with grilled cheese sandwiches for the rest of my family as I think this a different version of WW 0 point soup but seems more filling than some of the other ones I have tried. The mung beans I used was a mixture of beans that haven't sprouted that I purchased at Whole Foods. Recipe source: local newspaper"
Ingredients
Nutritional
- Serving Size: 1 (410.5 g)
- Calories 68.1
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 1004.2 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 3.7 g
- Sugars - 7.6 g
- Protein - 3.3 g
- Calcium - 70.1 mg
- Iron - 1.7 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Rinse beans.
Step 2
Place first 7 ingredients (beans - tomato) in slow cooker and cook on low for 8-10 hours.
Step 3
Stir in spinach and lemon juice and cook on high for 20-30 minutes.
Tips
- For the vegetable broth I used 6 chicken bouillon cubes and 6 cups of water