Vegetarian Navy Bean Soup Recipe
This Vegetarian Navy Bean Soup makes 8 servings (1 cup each). Each serving contains 210 calories and 1 gram of fat. NOTE: This recipes call for chicken-flavor instant bouillon; some chicken-flavored bouillons are flavored with chicken fat or other chicken parts. If you are unsure about using chicken-flavored bouillon, switch to vegetable bouillon instead.
What You Need
16-ounces dry navy beans, rinsed, drained
8 cups water
1 cup carrots, finely chopped
1 cup celery, finely chopped
1/2 cup onion, finely chopped
1 cup V-8
1 tablespoon chicken-flavor instant bouillon
1/8 teaspoon crushed red pepper flakes
What To Do
1. Combine beans and water in large saucepan and bring to boil. Boil 30 minutes and remove from heat; let stand 90 minutes or until beans are tender.
2. Transfer beans and water to crockpot and add remaining ingredients.
3. Cover; cook on low 6-8 hours or until beans and vegetables are very tender.
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