Navy Bean Soup

creative.chef's picture

Nov. 10, 2011

Ingredients

Dried navy beans 1 Pound
Water 6 Cup (96 tbs)
Lean beef 1/2 Pound , cut into 1
Bacon fat 1 Tablespoon (For Browning Beef)
Onion 1 Medium , chopped
Garlic 1 Clove (5 gm) , chopped
Tomato sauce 8 Ounce (1 Can)
Vinegar 2 Tablespoon
Rosemary seeds/Caraway seeds 1/2 Teaspoon
Bay leaf 1
Salt 2 Teaspoon
Chopped chives 1/2 Teaspoon (Fresh)

Directions

GETTING READY

1) In a slow cooker, soak beans in water overnight.

2) Do not drain the water.

MAKING

3) Put the lid on and cook over high heat for 2 to 3 hours, until tender.

4) Stir in the beef, onion, tomato sauce, vinegar, rosemary, bay leaf and salt.

5) Put the lid on and simmer for 8 hours.

SERVING

6) Serve hot garnished with chopped chives.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 551Calories from Fat 82

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 1021 mg42.54%

Total Carbohydrates 80 g26.7%

Dietary Fiber 29 g116%

Sugars 9 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet