Navy Bean Vegetable Soup Recipe
"My family likes bean soup, so I came up with this hearty version," reports Eleanor Mielke. The Mitchell, South Dakota reader says leftovers freeze well for first-rate future meals.
TOTAL TIME: Prep: 15 min.
Cook: 9 hours
MAKES: 12 servings
Ingredients
4 medium carrots, thinly sliced
2 celery ribs, chopped
1 medium onion, chopped
2 cups cubed fully cooked ham
1-1/2 cups dried navy beans
1 envelope vegetable recipe mix (Knorr)
1 envelope onion soup mix
1 bay leaf
1/2 teaspoon pepper
8 cups water
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).
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.
Originally published as Navy Bean Vegetable Soup in Quick Cooking November/December 2003, p37
Beth Layman :)
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
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Posted by: Beth Layman <blayman38@gmail.com>
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