If you don't have wild rice, pearled barley or another grain can be used instead; just be sure to pick one that cooks in less than an hour. Makes 6 servings. Per serving: 151 Calories (kcal); trace Total Fat; (1% calories from fat); 7g Protein; 29g Carbohydrate; 0mg Cholesterol; 849mg Sodium; 6g Fiber. Weight Watchers Core / 2 Points.

Recipe Ingredients for Butter Bean Soup with Portabellas and Wild Rice

2	medium onions, diced
2	stalks celery, diced
4	cloves garlic, minced
6	cups water
1	ounce butter beans or Fordhook lima beans, fresh or frozen
6	ounces baby portabello mushrooms, sliced
1/4	cup wild rice
1	teaspoon thyme
1	teaspoon dried rosemary, crushed, or 2 tsp. minced fresh rosemary
1/2	teaspoon sage
1	teaspoons salt (to taste)
1/4	teaspoon black pepper
1	teaspoon soy sauce

Recipe Directions for Butter Bean Soup with Portabellas and Wild Rice

1. Heat a large non-stick pot. Add the onions, and saute until they begin to brown, about 6 minutes. (Add a tablespoon or two of water to prevent sticking, if necessary.) Add the celery and garlic, and cook for another two minutes.
   
   
2. Add the water and butter beans and bring to a boil. Add all remaining ingredients, bring back to a boil, reduce heat, and simmer until the beans and wild rice are both done, 45-55 minutes. If necessary, thin soup with water as it is cooking, according to taste. Just before serving, about 1/2 cup of the beans may be mashed or blended to make the broth thicker.
   
   

Categories

Beans, Rice, Main Dish, Soup, Boil, Vegetarian, Gluten-Free

Health Information

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber High in manganese High in magnesium High in niacin High in pantothenic acid High in phosphorus High in potassium High in riboflavin High in selenium High in thiamin High in vitamin C

Bad points Very high in sodium High in sugar