Navy Bean Vegetable Soup Recipe
My family likes bean soup, so I came up with this hearty version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 bay leaf
- 1/2 teaspoon pepper
- 1 medium onion chopped
- 1 envelope onion soup mix
- 8 cups water
- 2 cups cubed fully cooked ham
- 2 celery ribs chopped
- 4 medium carrots thinly sliced
- 1-1/2 cups dried navy beans
- 1 envelope vegetable recipe mix (knorr)
- Carbohydrate 4.29101494711538 g
- Cholesterol 0 mg
- Fat 0.0728077275641026 g
- Fiber 0.902570741981574 g
- Protein 0.483129161858974 g
- Saturated Fat 0.0136984429487179 g
- Serving Size 1 1 serving (188g)
- Sodium 286.710380454061 mg
- Sugar 3.38844420513381 g
- Trans Fat 0.0165475025641026 g
- Calories 19 calories
Directions In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf. Yield: 12 servings (3 quarts). Originally published as Navy Bean Vegetable Soup in Quick Cooking November/December 2003, p37 Nutritional Facts 1 serving (1 cup) equals 157 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 763 mg sodium, 24 g carbohydrate, 8 g fiber, 11 g protein. Print Add to Recipe Box Email a Friend
