NAVY BEAN VEGETABLE SOUP RECIPE: HOW TO MAKE IT
My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota
Provided by Taste of Home
Categories Lunch
Total Time 09 hours 15 minutes
Prep Time 15 minutes
Cook Time 09 hours 00 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9 to 10 hours. Discard bay leaf.
Nutrition Facts : Calories 157 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 763mg sodium, CarbohydrateContent 24g carbohydrate (4g sugars, FiberContent 8g fiber), ProteinContent 11g protein.
NAVY BEAN SOUP RECIPE - BETTYCROCKER.COM
Enjoy this hearty soup that comes loaded with navy beans and veggies and is made easily at home on a stovetop!
Provided by Betty Crocker Kitchens
Total Time 2 hours 15 minutes
Prep Time 1 hours 15 minutes
Yield 6
Number Of Ingredients 9
Steps:
- In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
- Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
- Stir in parsley. Cook 2 to 3 minutes.
Nutrition Facts : Calories 300 , CarbohydrateContent 56 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 14 g, ProteinContent 16 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 610 mg, SugarContent 11 g, TransFatContent 0 g
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NAVY BEAN VEGETABLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 09 hours 15 minutes
Category Lunch
Calories 157 calories per serving
- In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9 to 10 hours. Discard bay leaf.
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