Navy Bean Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 128.1
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 14.0 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 9.2 g
  • Protein: 7.3 g

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


    Beans, navy, 453.5 grams
    Peppers, sweet, red, fresh, .5 medium (approx 2-3/4" long, 2-1/2"
    *Bell pepper, orange (1 large - 3-3/4), .5 pepper
    **McCormick ground cumin, 1 tbsp
    *Pepper, white, 1 tsp
    Peas, frozen, 0.5 cup
    Bird Eye Steamfresh Cut Green Beans, 0.66 cup
    water (just to almost cover beans after soaking and cooking)


I also added shredded cabbage because I had some on hand. I freeze individual portions to have for lunches later.
** serving size is 1 1/3 cup. It won't let me edit that part. Sorry!


soak beans overnight or for 8 hours, cook on low in crock pot for 8 hours and drain. Sautee veggies in large pot, then add beans and seasonings. Simmer over low heat for 30 minutes to 1 hour.

Serving Size: 2/3 cup

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