White Bean and Carrot Soup (Low-Fat) Recipe

Name: White Bean and Carrot Soup (Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried lima beans (or any white bean); 1 quart hot water (not boiling); 2 tablespoons dried onion flakes; 12 baby carrots, sliced; 2 teaspoons very low-sodium instant chicken bouillon granules or 2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes; 1 (16 ounce) can fat-free chicken broth; 1 cup water; ¼ teaspoon fresh ground black pepper; 3 tablespoons bacon bits or 3 tablespoons bacon, pieces (I use Hormel or Oscar Mayer, NO artificial bacon bits!); ⅛ teaspoon crushed red pepper flakes; salt or salt substitute (I use No-salt); 3 tablespoons dehydrated spinach flakes (optional)

Servings: persons

1 cup dried lima beans (or any white bean)
1 quart hot water (not boiling)
2 tablespoons dried onion flakes
12 baby carrots, sliced
2 teaspoons very low-sodium instant chicken bouillon granules or 2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes
1 (16 ounce) can fat-free chicken broth
1 cup water
¼ teaspoon fresh ground black pepper
3 tablespoons bacon bits or 3 tablespoons bacon, pieces (I use Hormel or Oscar Mayer, NO artificial bacon bits!)
⅛ teaspoon crushed red pepper flakes
salt or salt substitute (I use No-salt)
3 tablespoons dehydrated spinach flakes (optional)

1
Pour quart water over beans and let soak overnight.
2
Drain, rinse and drain.
3
In 3-quart covered pot, put beans, onion,1 cup water, and chicken broth.
4
Cook until almost done (30-90 minutes).
5
Cooking time will depend upon size of beans.
6
Add carrots, black pepper, red pepper flakes, and real bacon pieces (bits).
7
(Add spinach if you are using it.)
8
Adjust seasonings and add salt substitute, if needed.
9
Simmer, covered until beans and carrots are done.
10
This could be made in the crockpot, just do not salt until beans are almost done.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dried lima beans (or any white bean), 1 quart hot water (not boiling), 2 tablespoons dried onion flakes, 12 baby carrots, sliced, and more.

Yes, White Bean and Carrot Soup (Low-Fat) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean and Carrot Soup (Low-Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions