Navy Bean Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 136.3
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 501.7 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 8.2 g
- Protein: 9.9 g
View full nutritional breakdown of Navy Bean Soup calories by ingredient
Introduction
Carrots, celery, navy beans and ham hocks Carrots, celery, navy beans and ham hocksNumber of Servings: 8
Ingredients
-
.5 cup diced onion
2 long celery ribs, sliced
2 medium carrots, diced
4 cloves of garlic
2 ham hocks
1 lb dried navy beans
4 cups chicken broth
4 cups water
1 tsp dried thyme
Directions
Rinse the beans to get rid of any debris that might be in the bag and set aside to let it strain.
Set Instant Pot to SAUTE and let it heat up. Add onions, celery, and carrots and saute until veggies soften and start to golden. Add ham bone to the pot.
Pour in beans, water, vegetable broth and thyme.
Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 40-50 minutes.
Let it do a natural release for about 10 minutes and then do a quick release.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAVAGESOFFICE.
Set Instant Pot to SAUTE and let it heat up. Add onions, celery, and carrots and saute until veggies soften and start to golden. Add ham bone to the pot.
Pour in beans, water, vegetable broth and thyme.
Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 40-50 minutes.
Let it do a natural release for about 10 minutes and then do a quick release.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAVAGESOFFICE.
