Navy Bean & Tomato Soup
Navy Bean and Tomato Soup recipe
Yield
12 servingsPrep
8 hrsCook
3 hrsReady
12 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
navy beans
dried |
|
| 2 | quarts |
water
|
*
|
| 1 ½ | cups |
onions
diced |
|
| ¼ | cup |
celery
diced |
|
| t | tablespoons |
margarine
melted |
*
|
| 2 | cups |
tomatoes
canned, stewed, drained |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
navy beans
dried |
|
| 2 | quarts |
water
|
*
|
| 355 | ml |
onions
diced |
|
| 59 | ml |
celery
diced |
|
|
margarine
melted |
*
|
||
| 473 | ml |
tomatoes
canned, stewed, drained |
|
| 5 | 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.
