Navy Bean and Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 122.9
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 586.5 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 9.0 g
  • Protein: 7.4 g

View full nutritional breakdown of Navy Bean and Vegetable Soup calories by ingredient


Introduction

A hearty tomato base soup with navy beans, broccoli, cauliflower, carrots, spinach celery, onion and garlic. A hearty tomato base soup with navy beans, broccoli, cauliflower, carrots, spinach celery, onion and garlic.
Number of Servings: 8

Ingredients

    2 cups navy beans,
    2 cups frozen broccoli
    1 cup frozen cauliflower
    4 carrots, chopped
    1 bag fresh spinach
    2 stalks celery, chopped
    1 onion chopped
    3 cloves garlic
    32oz vegetable broth
    1 cup water
    6oz can tomato paste
    i packet of Italian seasoning

Directions

soak 1 cup dry navy beans overnight or use 2 cans of cooked navy beans. combine all ingredients in slow cooker and cook on high for 6 hours. (optional) add cheese or pasta

Serving Size: 12 servings, 2 cups each