Slow Cooker Vegetarian Navy Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 288.5
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 257.7 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 25.5 g
- Protein: 18.2 g
View full nutritional breakdown of Slow Cooker Vegetarian Navy Bean Soup calories by ingredient
Introduction
Makes a little over 6 cups of soup. 1 cup is a serving Makes a little over 6 cups of soup. 1 cup is a servingNumber of Servings: 6
Ingredients
-
1 (16-ounce) package dried navy beans, sorted and rinsed
2 quarts (8 cups) water
1 cup finely chopped carrots
1 cup finely chopped celery, including leaves
1/2 cup finely chopped onion
12 oz vegetable juice cocktail
1/8 teaspoon crushed red pepper flakes
Directions
Combine beans and water in a large saucepan or Dutch oven. Bring to a boil. Boil 30 minutes. Remove from heat. Let stand 1 1/2 hours, or until beans are tender.
In a 3 1/2- to 4-quart electric slow cooker, combine the beans with their liquid, carrots, celery, onion, vegetable juice cocktail, and red pepper flakes; mix well.
Cover and cook on Low heat setting 6 to 8 hours, or until beans and vegetables are very tender.
Number of Servings: 6
Recipe submitted by SparkPeople user ATEDAT.
In a 3 1/2- to 4-quart electric slow cooker, combine the beans with their liquid, carrots, celery, onion, vegetable juice cocktail, and red pepper flakes; mix well.
Cover and cook on Low heat setting 6 to 8 hours, or until beans and vegetables are very tender.
Number of Servings: 6
Recipe submitted by SparkPeople user ATEDAT.