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Prep 30min
Total30min
Ingredients7
Servings4
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Ingredients
8
slices bacon, cut into pieces
1
cup chopped celery
1/2
cup chopped carrot
1/4
cup sliced green onions
2
(15.5-oz.) cans navy beans, drained, rinsed
2
cups chicken broth
1
cup water
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Steps
1
Cook bacon in large saucepan over medium-high heat until crisp. Remove bacon from saucepan; drain on paper towels.
2
Reserve 2 tablespoons bacon drippings in saucepan. Add celery, carrot and green onions; cook 5 minutes or until vegetables are crisp-tender, stirring frequently.
3
Stir in all remaining ingredients. Reduce heat to low; simmer 5 minutes. Stir in bacon.
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We've flavored the beans with bacon, a shortcut over using the traditional ham hock. The soup can be made ahead and refrigerated or frozen until needed.
Junior assistants can learn how to use a vegetable peeler with this recipe and can remove any tough strings from the celery.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
360
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
1110mg
46%
Total Carbohydrate
48g
16%
Dietary Fiber
12g
48%
Sugars
8g
Protein
23g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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