Serves: 8
Total Calories: 207
1. In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30 minutes. Remove from heat let stand 1 1/2 hours or until beans are tender.
2. In 3 1/2 to 4-quart slow cooker, combine beans with water and all remaining ingredients mix well. Cover and cook on low setting for 6 to 8 hours or until beans and vegetables are very tender.
3. If desired, in blender container or food processor bowl with metal blade, puree part or all of soup until smooth.
Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 210 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 470 mg 20% * Total Carbohydrate: 39 g 13% * Dietary Fiber: 9 g 36% * Sugars: 6 g * Protein: 12 g * Vitamin A: 90% * Vitamin C: 15% * Calcium: 10% * Iron: 20% * Dietary Exchanges: 2 1/2 Starch, 1/2 Very Lean Meat or 2 1/2 Carbohydrate, 1/2 Very Lean Meat
This Vegetarian Navy Bean Soup recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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