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    Soup: 2 pt. Navy Bean Soup


    Source of Recipe


    Jenny

    List of Ingredients




    16 ounces navy beans -- rinsed
    8 cups water
    1 cup carrots -- finely chopped
    1 cup celery -- finely chopped & leaves
    1/2 cup onion -- finely chopped
    1 cup tomato vegetable cocktail juice
    1 tablespoon chicken-flavor instant bouillon
    1/8 teaspoon crushed red pepper flakes

    Recipe



    In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30 minutes; remove from heat. Let stand 1-1/2 hours or until beans are tender. In slow cooker, combine beans (and water) and all remaining ingredients; mix well. Cover and cook on low setting for 6 to 8 hours or until beans and vegetables are very tender.

    8 (1 cup) servings.

    Per Serving: 211 Calories; 1g Fat; 13g Protein; 39g Carbohydrate; 15g Dietary Fiber; trace Cholesterol; 284mg Sodium.

 

 

 

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