Navy Bean Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 120.9
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 324.7 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 8.4 g
  • Protein: 6.2 g

View full nutritional breakdown of Navy Bean Soup calories by ingredient
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Number of Servings: 6


    1 bay leaf
    1 cup celery, diced
    1 onion, diced
    2 carrots, diced
    2 cups cooked navy beans
    low sodium vegetable broth
    1/2 teaspoon salt or to taste
    1 teaspoon oregano
    1 tablespoon sweet white miso, diluted in 1/4 cup water
    2 cups chopped kale


**Optional: Before adding the kale, puree half of the soup in a blender for a thicker consistency.


In a large soup pot, layer the bay leaf, celery, onion and carrots. Add the beans on top. Cover with the vegetable broth and bring to boil. Cover the pot and reduce the heat to simmer on low for 30 minutes or until the vegetables are tender. Add the salt, oregano, miso and kale. Simmer for 10 minutes. Adjust seasonings to taste.

Serving Size: Makes 4 to 6 1 cup serving

Number of Servings: 6

Recipe submitted by SparkPeople user STLMATT091981.

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