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Vegetarian Navy Bean Soup

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ready in: over 5 hrs
serves/makes:   8
  

recipe id: 21219
cook method: stovetop, crock pot

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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.

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makeitdontfakeit

nutrition

211 calories, 1 grams fat, 39 grams carbohydrates, 13 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

Tess

COMMENT:
Make sure you get vegetarian chicken flavor bouillion if you want to keep this recipe strictly vegetarian.