Navy Bean & Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 72.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.3 mg
  • Sodium: 582.2 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 4.7 g
  • Protein: 3.8 g

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


Introduction

low calorie.. Just 72.2 per serving. Maybe a little high in Sodium. Just drink your 8 cups of water through out the day. low calorie.. Just 72.2 per serving. Maybe a little high in Sodium. Just drink your 8 cups of water through out the day.
Number of Servings: 24

Ingredients

    Chicken Broth 8 cups
    Water 16 cups
    Navy Beans - 3 cups dry
    Bell pepper - 3 cups
    Celery - 4 cups
    Green Beans- Frozen 1lb pkg
    Carrots - 6 cups shereded
    Onion - 1 large chopped
    Tomatoes - 2 canned
    Garlic Powder - 1 1/2 tbsp
    Black Pepper - 1/2 tbsp
    Thyme - 1/2 tbsp
    Italian Seasoning - 1/2 tbsp
    Seasoned Salt - 1 tbsp
    Celery Salt - 1 tsp
    Salt - 1 tbsp

Directions

Makes 24 - 2 cup servings. I cook the navy beans in the chicken broth and water. When beans are done (about 3 hours) I add the seasonings and Frozen Green Beans. I let that come to a boil. As soon as it is boiling good - take off heat and stir in vegetables. Put in 2 cup screw lid bowls - let cool then put in freezer. Take out what you will use each day and let it thaw in the refridgerator. Microwave in a glass bowl. Do not microwave in plastic.

Number of Servings: 24

Recipe submitted by SparkPeople user MELBAMW.