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Creamy Navy Bean Soup


Creamy Navy Bean Soup recipe













Trans-fat Free, High Fiber, Low Sodium


226.8 g navy beans, dried
or pea beans
30 ml butter
1 each onions
1 each garlic
clove, mashed
237 ml carrots
237 ml celery
with leaves, chopped
118 ml tomato purée (passata)
473 ml vegetable stock
or bouillon
1 x bay leaves
1.3 ml thyme
15 ml parsley leaves
fresh, chopped
0.6 ml white pepper
1 x salt
59 ml cream
118 ml milk


Rinse and drain beans; add triple their volume of cold water; bring to full boil, cover, and cook for one minute.

Skim foam while boiling. Remove from heat and let stand for two hours or longer.

After soaking period, drain and add fresh water; bring to slow boil and cook slowly to desired softness.

Approximate cooking time after soaking - Lentils about ten minutes; split peas about thirty minutes; beans about one hour; chick-peas about three hours.

Melt butter over medium heat in a soup kettle.

Sauté onion and garlic until onion is transparent.

Add the carrots, celery, tomato purée, broth, bay leaf, and thyme.

Cook mixture until vegetables are very tender.

Shortly before serving, add beans with bean broth, parsley, salt, and pepper.

Bring soup to a boil.

Add cream and milk and heat to boiling point, but do not boil.

Serve immediately with whole grain bread.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 33028% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 117mg 5%
Total Carbohydrate 16g 16%
Dietary Fiber 11g 45%
Sugars g
Protein 28g
Vitamin A 121% Vitamin C 19%
Calcium 18% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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