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Vegetarian Navy Bean Soup
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- #21219
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
16 ounces dried navy beans, rinsed
8 cups water
1 cup carrots, finely chopped
1 cup celery, finely chopped & leaves
1/2 cup onion, finely chopped
1 cup tomato vegetable cocktail juice
1 tablespoon instant chicken-flavored vegetarian bouillon granules
1/8 teaspoon crushed red pepper flakes
directions
In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30 minutes; remove from heat. Let stand 1-1/2 hours or until beans are tender.
In slow cooker, combine beans (and water) and all remaining ingredients; mix well. Cover and cook on low setting for 6 to 8 hours or until beans and vegetables are very tender.
added by
makeitdontfakeit
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
211 calories, 1 grams fat, 39 grams carbohydrates, 13 grams protein per serving. This recipe is low in fat.
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reviews & comments
Make sure you get vegetarian chicken flavor bouillion if you want to keep this recipe strictly vegetarian.