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Navy Bean Soup

Diet.Chef's picture
Ingredients
  Carrot 1⁄2 Cup (8 tbs), finley diced
  Celery 1⁄2 Cup (8 tbs), diced
  Onion flakes 1 Tablespoon
  Garlic 1⁄2 Teaspoon, minced
  Fresh garlic 1⁄2 Teaspoon, minced
  Boiling water 1 1⁄2 Cup (24 tbs)
  Tomato juice 3⁄4 Cup (12 tbs)
  Navy beans 6 Ounce, cooked
  Olive oil 2 Teaspoon
  Salt 1 Dash
  Pepper 1 Dash
  Parsley 1 Tablespoon, chopped
  Fresh parsley 1 Tablespoon, chopped
  Parmesan cheese 2 Teaspoon, grated
Directions

MAKING
1) Combine together the carrot, onion flakes, celery and garlic in a 1 ½ to 2-quart saucepan.
2) Add the tomato juice and water.
3) Bring the ingredients to a boil.
4) Reduce the heat and gently simmer for about 15 minutes, till the vegetables are soft.
5) Add the oil, beans, salt and pepper. Cook till the mixture has heated thoroughly. This usually takes about 5 minutes.

SERVING
6) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
1

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 838 Calories from Fat 138

% Daily Value*

Total Fat 16 g24.3%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 6.8 mg2.3%

Sodium 441.9 mg18.4%

Total Carbohydrates 136 g45.4%

Dietary Fiber 47.5 g189.9%

Sugars 23.1 g

Protein 47 g93%

Vitamin A 286.8% Vitamin C 152.1%

Calcium 53.2% Iron 70.8%

*Based on a 2000 Calorie diet

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Navy Bean Soup Recipe