Crockpot Navy Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 258.0
- Total Fat: 9.5 g
- Cholesterol: 47.9 mg
- Sodium: 565.4 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 7.8 g
- Protein: 21.8 g
View full nutritional breakdown of Crockpot Navy Bean Soup calories by ingredient
Introduction
Puree 1/2 of soup. Remove meat from bones and stir back into soup.
Puree 1/2 of soup. Remove meat from bones and stir back into soup.
Number of Servings: 6
Ingredients
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1-lb Navy Beans
2-tbsp olive oil
1-cup chopped onions
1-cup chopped celery
2- cups baby carrots
2-cloves garlic crushed
3-cups water
3-cups chicken broth
2-Pork hocks/shanks
Directions
Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and transfer to crockpot.
Saute onion, celery, garlic and carrots in olive oil, transfer to crockpot. Add shanks. Cover with water and broth and cook on high for 8 hours.
Puree 1/2 of soup. Remove meat from bones and stir back into soup.
Number of Servings: 6
Recipe submitted by SparkPeople user BABSH984.
Saute onion, celery, garlic and carrots in olive oil, transfer to crockpot. Add shanks. Cover with water and broth and cook on high for 8 hours.
Puree 1/2 of soup. Remove meat from bones and stir back into soup.
Number of Servings: 6
Recipe submitted by SparkPeople user BABSH984.
Member Ratings For This Recipe
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FRANGUL1
