Crockpot Navy Bean Soup
- Number of Servings: 6
Ingredients
1-lb Navy Beans2-tbsp olive oil1-cup chopped onions1-cup chopped celery2- cups baby carrots2-cloves garlic crushed3-cups water3-cups chicken broth2-Pork hocks/shanks
Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and transfer to crockpot.
Saute onion, celery, garlic and carrots in olive oil, transfer to crockpot. Add shanks. Cover with water and broth and cook on high for 8 hours.
Puree 1/2 of soup. Remove meat from bones and stir back into soup.
Number of Servings: 6
Recipe submitted by SparkPeople user BABSH984.
Saute onion, celery, garlic and carrots in olive oil, transfer to crockpot. Add shanks. Cover with water and broth and cook on high for 8 hours.
Puree 1/2 of soup. Remove meat from bones and stir back into soup.
Number of Servings: 6
Recipe submitted by SparkPeople user BABSH984.
Nutritional Info Amount Per Serving
- Calories: 258.0
- Total Fat: 9.5 g
- Cholesterol: 47.9 mg
- Sodium: 565.4 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 7.8 g
- Protein: 21.8 g
Member Reviews