Navy Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 180.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 30.9 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 9.9 g
- Protein: 6.9 g
View full nutritional breakdown of Navy Bean Soup calories by ingredient
Introduction
This is a wonderful soup for a cold wintery day. I found this recipe at www.nutritionmed.org. Prep time does not include soaking the beans. This is a wonderful soup for a cold wintery day. I found this recipe at www.nutritionmed.org. Prep time does not include soaking the beans.Number of Servings: 6
Ingredients
-
2 c Dry Navy Beans
1 c water
1 Onion, chopped
2 Garlic Cloves, pressed
1 Carrot, sliced
3 Celery Stalks, sliced
1 Potato, scrubbed and diced
1 yam, peeled and diced
2 bay leaves
1/4 c chopped fresh parsley
1/4 t dried thyume
1/4 t Black Pepper
1/4 t Liquid Smoke (optional)
1 1/2 t salt
Directions
1. Rinse beans, soak in 4 cups of water for 6-8 hours or overnight.
2. Pour off soaking water, rinse beans and place in a pot with 6 cups of fresh water. Add onion, garlic, carrot, celery, potato, yam and bay leaves. Bring to a simmer and cook, loosely covered until beans are tender, about 90 minutes.
3. Remove bay leaves and transfer about 3 cups of soup to a blender. Add parsley, thyme, black pepper and liquid smoke, if using. Start on low speed and holding lid on tightly, blend until completely smooth, about 1 minute. Transfer to a bowl and repeat with the remaining soup. Return blended soup to pot, add salt to taste and heat until steamy. I used my immersion blender instead of transferring the soup to different bowls.
Number of Servings: 6
Recipe submitted by SparkPeople user LIV2RIDE.
2. Pour off soaking water, rinse beans and place in a pot with 6 cups of fresh water. Add onion, garlic, carrot, celery, potato, yam and bay leaves. Bring to a simmer and cook, loosely covered until beans are tender, about 90 minutes.
3. Remove bay leaves and transfer about 3 cups of soup to a blender. Add parsley, thyme, black pepper and liquid smoke, if using. Start on low speed and holding lid on tightly, blend until completely smooth, about 1 minute. Transfer to a bowl and repeat with the remaining soup. Return blended soup to pot, add salt to taste and heat until steamy. I used my immersion blender instead of transferring the soup to different bowls.
Number of Servings: 6
Recipe submitted by SparkPeople user LIV2RIDE.