Slow Cooker Vegetarian Navy Bean Soup
- Number of Servings: 6
Ingredients
1 (16-ounce) package dried navy beans, sorted and rinsed2 quarts (8 cups) water1 cup finely chopped carrots1 cup finely chopped celery, including leaves1/2 cup finely chopped onion12 oz vegetable juice cocktail1/8 teaspoon crushed red pepper flakes
Combine beans and water in a large saucepan or Dutch oven. Bring to a boil. Boil 30 minutes. Remove from heat. Let stand 1 1/2 hours, or until beans are tender.
In a 3 1/2- to 4-quart electric slow cooker, combine the beans with their liquid, carrots, celery, onion, vegetable juice cocktail, and red pepper flakes; mix well.
Cover and cook on Low heat setting 6 to 8 hours, or until beans and vegetables are very tender.
Number of Servings: 6
Recipe submitted by SparkPeople user ATEDAT.
In a 3 1/2- to 4-quart electric slow cooker, combine the beans with their liquid, carrots, celery, onion, vegetable juice cocktail, and red pepper flakes; mix well.
Cover and cook on Low heat setting 6 to 8 hours, or until beans and vegetables are very tender.
Number of Servings: 6
Recipe submitted by SparkPeople user ATEDAT.
Nutritional Info Amount Per Serving
- Calories: 288.5
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 257.7 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 25.5 g
- Protein: 18.2 g
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