Vegetarian Navy Bean Soup
recipe at a glance
time: over 5 hrs
serves/makes: 8recipe id: 21219cook method: stovetop, crock pot
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
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.
211 calories, 1 grams fat, 39 grams carbohydrates, 13 grams protein per serving
. This recipe is low in fat.
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ratings & reviews
Jun 11, 2006 Tess
Make sure you get vegetarian chicken flavor bouillion if you want to keep this recipe strictly vegetarian.