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Vegetarian Navy Bean Soup
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-
Prep
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
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Steps
-
1
In 3 1/2- to 4-quart slow cooker, combine all ingredients; mix well.
-
2
Cover; cook on low setting for at least 8 hours.
-
3
If desired, in blender container or food processor bowl with metal blade, puree part or all of soup until smooth.
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Nutrition Facts
Serving Size:
1 1/2 Cups
- Calories
- 240
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Cholesterol
- 0mg
- 0%
- Sodium
- 540mg
- 23%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 11g
- 44%
- Sugars
- 7g
- Protein
- 14g
- 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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