Hearty Double Bean Soup for Healthy Heart is chunky, easy to make and full of flavor! When it comes to diabetes, there are some great recipes to help lower blood sugar, and this is one of them! This hearty double bean soup for healthy heart is made with organic black beans, dark red kidney beans, tomatoes, carrots, celery and onions, then it’s simmered in broth for 30 minutes.
Black beans and red kidney beans are considered to be very healthy for the heart. Besides containing plenty of filling fiber and protein, they’re also considered to help control blood-sugar peaks, especially for those who may have diabetes, like our sweet Dad.
Which is why we make this bean soup often for him.
Since our Dad came down with Diabetes Type 2, it became more evident he had to change his eating habits, including what his meals, and his meal times.
And while reading a lot of medical journals on Diabetes, I found that beans are important and substantially healthy for him.
So when I developed this soup, I decided to name it the Hearty Double Bean Soup for Healthy Heart! Corny ? Maybe. But nevertheless, it’s delicious!
And, in a matter of a few days, our Dad’s blood sugar count went down, miraculously !
For this recipe, chicken stock is used as the broth, but you can use vegetable stock as well. Simmer soup for about 20 minutes to cook the beans down to a tender bite.
If you prefer more liquid with this soup, you can simmer in less time, or add more water to the broth.
And, if you prefer a thick and chunkier soup, allow the soup to simmer, uncovered at least another 15 to 20 minutes longer.
Either way, its delicious and heart healthy for the whole family to enjoy!
Ingredients for Hearty Double Bean Soup for Healthy Heart!
olive oil: you may use extra virgin olive oil as well.
vegetables: 1 medium onion, 2 carrots, 2 celery stalks is needed.
organic black beans: you will need 2 cans ( 15-ounce).
organic dark kidney beans: 1 can will do.
tomato: one ripe tomato is sufficient.
All Natural Chicken Stock: we prefer the low sodium.
bay leaf: we prefer 1 bay leaf tossed in, then fished out before serving.
seasonings: cayenne pepper and salt is all you need to flavor.
fresh parsley: for some fresh flavor added.
You might enjoy our 15 Bean Soup with Pancetta and Basil and our Black Bean and Rice Soup!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 2 Tbsp. olive oil
- 1 medium onion - chopped
- 2 carrots - chopped
- 2 celery stalks - chopped
- 2 cans organic black beans- rinsed
- 1 can organic dark kidney beans- rinsed
- 1 tomato -chopped
- 4 cups All Natural Chicken Stock, low sodium
- 1 bay leaf
- 1/8 tsp. cayenne pepper
- 1/2 tsp. salt
- 1 Tbsp. fresh parsley - chopped
- In a large soup pot and on low heat, heat olive oil and sauté onion, carrots and celery for about 5 minutes, or until the vegetables are softened.
- Add the chicken broth, beans, tomato, bay leaf, parsley, and seasonings.
- Bring to boil. Then lower the heat to simmer.
- Uncovered, simmer for 20 minutes. Stirring occasionally. If you prefer a thicker soup, simmer for additional 20 minutes.
- Remove and discard the bay leaf.
- Serve warm.
- Yields: 6 servings