Vegetarian Bean Soup
- Number of Servings: 16
Ingredients
2lbs dry navy beans, rinsed1lb carrots1lb celery1lb onion1.5 tbsp salt0.5 tbsp pepper6 bay leaves1/2 tsp dill1/2 tsp parsley
1. Put beans and 10 cups of hot water in the crockpot on low. Add bay leaves, dill, and parsley and let sit overnight on low.
2. In the morning, dice carrots, celery, and onion.
3. Put 1/3 of the veggies in a blender with 1 cup of water and blend until smooth. Put the mixture in the crockpot.
4. Boil the rest of the vegetables until cooked and add to the crockpot with salt and pepper, and mix.
5. Additional seasoning to taste.
Number of Servings: 16.5
Recipe submitted by SparkPeople user MRSAUSTIN.
2. In the morning, dice carrots, celery, and onion.
3. Put 1/3 of the veggies in a blender with 1 cup of water and blend until smooth. Put the mixture in the crockpot.
4. Boil the rest of the vegetables until cooked and add to the crockpot with salt and pepper, and mix.
5. Additional seasoning to taste.
Number of Servings: 16.5
Recipe submitted by SparkPeople user MRSAUSTIN.
Nutritional Info Amount Per Serving
- Calories: 117.3
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 670.7 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 8.5 g
- Protein: 6.2 g
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