Navy Bean Soup

[Guest guest]

* Exported from MasterCook *

 

Navy Bean Soup

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 8 Preparation Time :0:00

Categories : The Vegetarian Slow Cooker

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried small white navy beans

12 cups cold water -- divided

2 teaspoons minced garlic

1 1/2 cups chopped onion -- (to 2 cups)

2 bay leaves

1 1/2 tablespoons salt

1 1/2 teaspoons dried oregano

1 tablespoon dried basil or 3 tbsp. minced fresh basil

1 14.5 oz can chopped tomatoes

1 green bell pepper -- cut into 1/2 " chunks

1/4 cup chopped fresh parsley

 

Rinse beans in cold water and place in the slow cooker with 7 cups of the water.

Cook for 1 hour on high heat. Reduce heat to low and cook for 1 hour. Pour

beans into a colander and rinse well. Return to slow cooker and add remaining

water, garlic, onion, and bay leaves. Set slow cooker on low heat and cook 2 to

4 hours. Add remaining ingredients and cook for 2 to 4 hours. Taste and adjust

seasonings.

 

Source:

" MC Formatted by: Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 219 Calories; 1g Fat (4.0% calories from

fat); 14g Protein; 41g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 1224mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat.

 

NOTES : Even though this recipe is fat free, the navy beans naturally impart a

rich buttery flavor. Rinsing the beans and replacing the water after the first

couple of hours of cooking helps to reduce the gaseous effect. This colorful

soup definitely improves with age.

Nutr. Assoc. : 3131 0 0 0 0 0 0 3091 0 0 0