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
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
-
Step1In 3 1/2- to 4-quart slow cooker, combine all ingredients; mix well.
-
Step2Cover; cook on low setting for at least 8 hours.
-
Step3If 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;
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