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Navy Bean & Tomato Soup

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Submitted by esl

Navy Bean and Tomato Soup recipe

YIELD

12 servings

PREP

8 hrs

COOK

3 hrs

READY

12 hrs

Ingredients

16 462.4
OUNCES ML/G NAVY BEANS
dried
2 2
QUARTS QUARTS WATER *
1 ½ 355
CUPS ML ONIONS
diced
¼ 59
CUP ML CELERY
diced
t
TABLESPOONS MARGARINE
melted *
2 473
CUPS ML TOMATOES
canned, stewed, drained
1 5
TEASPOON ML SALT

Directions

Sort and wash beans; place in a large Dutch oven.

Cover with water 2 inches above beans; soak overnight.

Drain beans.

Combine beans and 2 quarts water; bring to a boil.

Cover, reduce heat and simmer 2 hours.

Sauté onion and celery in margarine until tender; add onion mixture, tomatoes, and salt to bean mixture, stirring well.

Simmer, uncovered, 1 hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 185 4% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1175mg 49%
Total Carbohydrate 12g 12%
Dietary Fiber 9g 35%
Sugars g
Protein 22g
Vitamin A 16% Vitamin C 28%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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