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Cream Of Navy Bean Soup

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Ingredients
  Navy beans 2 Cup (32 tbs), dried
  Beef broth 5 Cup (80 tbs)
  Onion 2 Cup (32 tbs), chopped
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Milk 2 Cup (32 tbs)
  Cream 1 Cup (16 tbs)
  Seasoned salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
Directions

Wash beans and soak overnight in water to cover.
Drain beans and put into a large heavy saucepan.
Add the broth and onion and mix well.
Cover and simmer until beans are soft and mushy, about 1 hour.
Force bean mixture through sieve or food mill and set aside.
Heat butter in a large saucepan.
Stir in the flour and cook until mixture bubbles and is lightly browned.
Add the milk gradually, stirring constantly; continue to stir and bring rapidly to boiling.
Cook 1 to 2 minutes.
Stir in the bean puree, cream, and remaining ingredients.
Heat thoroughly, stirring constantly.
Garnish with minced parsley and serve with generous amounts of crumbled bacon or well-browned croutons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2567 Calories from Fat 603

% Daily Value*

Total Fat 66 g102%

Saturated Fat 41.7 g208.3%

Trans Fat 0 g

Cholesterol 158.3 mg52.8%

Sodium 5336.6 mg222.4%

Total Carbohydrates 404 g134.7%

Dietary Fiber 60.8 g243.4%

Sugars 128 g

Protein 94 g188.6%

Vitamin A 53.2% Vitamin C 40.9%

Calcium 149% Iron 96.2%

*Based on a 2000 Calorie diet

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Cream Of Navy Bean Soup Recipe