Vegetarian Bean Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 117.3
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 670.7 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 8.5 g
- Protein: 6.2 g
View full nutritional breakdown of Vegetarian Bean Soup calories by ingredient
Introduction
This is a recipe to begin to prepare the night before. This is a recipe to begin to prepare the night before.Number of Servings: 16
Ingredients
-
2lbs dry navy beans, rinsed
1lb carrots
1lb celery
1lb onion
1.5 tbsp salt
0.5 tbsp pepper
6 bay leaves
1/2 tsp dill
1/2 tsp parsley
Directions
1. Put beans and 10 cups of hot water in the crockpot on low. Add bay leaves, dill, and parsley and let sit overnight on low.
2. In the morning, dice carrots, celery, and onion.
3. Put 1/3 of the veggies in a blender with 1 cup of water and blend until smooth. Put the mixture in the crockpot.
4. Boil the rest of the vegetables until cooked and add to the crockpot with salt and pepper, and mix.
5. Additional seasoning to taste.
Number of Servings: 16.5
Recipe submitted by SparkPeople user MRSAUSTIN.
2. In the morning, dice carrots, celery, and onion.
3. Put 1/3 of the veggies in a blender with 1 cup of water and blend until smooth. Put the mixture in the crockpot.
4. Boil the rest of the vegetables until cooked and add to the crockpot with salt and pepper, and mix.
5. Additional seasoning to taste.
Number of Servings: 16.5
Recipe submitted by SparkPeople user MRSAUSTIN.