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Vegetarian Navy Bean Soup Recipe

Ingredients:
  1. 16 ounces navy beans -- rinsed
  2. 8 cups water
  3. 1 cup finely chopped carrots
  4. 1 cup finely chopped and leaves celery
  5. 1/2 cup finely chopped onion
  6. 1 cup tomato vegetable cocktail juice
  7. 1 tablespoon chicken-flavor instant bouillon
  8. 1/8 teaspoon crushed red pepper flakes

Methods:

  • In large saucepan, combine beans and water, bring to boil for 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 vegetable are very tender.

8 servings; 1 cup each.

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Per Serving:

  • 211 calories
  • 1 g fat
  • 13 g protein
  • 39 g carbohydrate
  • 15 d fiber
  • trace cholestrol
  • 284 mg sodium

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