Navy Bean Soup
- Number of Servings: 12
Ingredients
4 large garlic cloves, minced (28g)2 large onions (454g)12 cups water 1 lb dried navy beans, picked over & rinsed3 lg vegetable bouillon cubes3 bay leaves4 lg carrots, thinly sliced (454g)4 lg celery stalks, thinly sliced2 tsp dried thyme leaves2 tsp dried marjoram leaves2 tsp celery salt2 tsp black pepper Salt to taste
In a large soup pot, combine all ingredients except salt. Bring to a boil over high heat. Cover and lower leat. Simmer, stirring occasionally, until beans have cooked completely & thicken the soup, about 2-3 hours. As soup thickens, stir more frequently and lower leat to prevent beans from sticking to the bottom of the pot. Add additional boullion if needed.
Remove bay leaves and discard. Add salt if desired. Bring soup to a boil again. Stir well before serving.
Serving Size: makes 12 hearty servings
Number of Servings: 12
Recipe submitted by SparkPeople user PLANTSTRONGSUE.
Remove bay leaves and discard. Add salt if desired. Bring soup to a boil again. Stir well before serving.
Serving Size: makes 12 hearty servings
Number of Servings: 12
Recipe submitted by SparkPeople user PLANTSTRONGSUE.
Nutritional Info Amount Per Serving
- Calories: 126.3
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 111.0 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 14.7 g
- Protein: 9.3 g
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