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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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