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Vegetarian Navy Bean Soup

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By Pillsbury Kitchens
Updated Sep 30, 2010
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Come home to this delicious and filling vegetarian navy bean soup that’s made stress-free in a slow cooker - perfect for a dinner.

Vegetarian Navy Bean Soup

  • Prep Time 20 min
  • Total 8 hr 20 min
  • Ingredients 8
  • Servings 7
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Ingredients

  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery, including leaves
  • 1/2 cup finely chopped onion
  • 1 (16-oz.) pkg. dried navy beans, rinsed
  • 2 quarts (8 cups) water
  • 1 cup vegetable juice cocktail
  • 1 tablespoon chicken-flavor instant bouillon, if desired
  • 1/8 teaspoon crushed red pepper flakes

Instructions

  • Step 
    1
    In 3 1/2- to 4-quart slow cooker, combine all ingredients; mix well.
  • Step 
    2
    Cover; cook on low setting for at least 8 hours.
  • Step 
    3
    If desired, in blender container or food processor bowl with metal blade, puree part or all of soup until smooth.

Nutrition

240 Calories
1g Total Fat
14g Protein
44g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
240
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
540mg
23%
Total Carbohydrate
44g
15%
Dietary Fiber
11g
44%
Sugars
7g
Protein
14g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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