Navy Bean & Vegetable Soup

Name: Navy Bean & Vegetable Soup Recipe
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 24
Ingredients: Chicken Broth 8 cups; Water 16 cups; Navy Beans - 3 cups dry; Bell pepper - 3 cups; Celery - 4 cups; Green Beans- Frozen 1lb pkg; Carrots - 6 cups shereded; Onion - 1 large chopped; Tomatoes - 2 canned; Garlic Powder - 1 1/2 tbsp; Black Pepper - 1/2 tbsp; Thyme - 1/2 tbsp; Italian Seasoning - 1/2 tbsp; Seasoned Salt - 1 tbsp; Celery Salt - 1 tsp; Salt - 1 tbsp

Minutes to Prepare: 60
Minutes to Cook: 180

Number of Servings: 24

Ingredients

Chicken Broth 8 cupsWater 16 cupsNavy Beans - 3 cups dryBell pepper - 3 cupsCelery - 4 cupsGreen Beans- Frozen 1lb pkgCarrots - 6 cups sherededOnion - 1 large choppedTomatoes - 2 cannedGarlic Powder - 1 1/2 tbspBlack Pepper - 1/2 tbspThyme - 1/2 tbspItalian Seasoning - 1/2 tbspSeasoned Salt - 1 tbspCelery Salt - 1 tspSalt - 1 tbsp

Directions

Makes 24 - 2 cup servings. I cook the navy beans in the chicken broth and water. When beans are done (about 3 hours) I add the seasonings and Frozen Green Beans. I let that come to a boil. As soon as it is boiling good - take off heat and stir in vegetables. Put in 2 cup screw lid bowls - let cool then put in freezer. Take out what you will use each day and let it thaw in the refridgerator. Microwave in a glass bowl. Do not microwave in plastic.

Number of Servings: 24

Recipe submitted by SparkPeople user MELBAMW.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 72.2
Total Fat: 0.3 g
Cholesterol: 0.3 mg
Sodium: 582.2 mg
Total Carbs: 14.1 g
Dietary Fiber: 4.7 g
Protein: 3.8 g

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