Appetizers / Soups / Salads

Navy Bean and Vegetable Soup is for Soup.

Navy Bean and Vegetable Soup takes 60 minutes to prepare.

Navy Bean and Vegetable Soup takes 180 minutes to cook.

Navy Bean and Vegetable Soup makes 24 servings.

The ingredients for Navy Bean and Vegetable Soup are:

Chicken Broth 8 cups
Water 16 cups
Navy Beans - 3 cups dry
Bell pepper - 3 cups
Celery - 4 cups
Green Beans- Frozen 1lb pkg
Carrots - 6 cups shereded
Onion - 1 large chopped
Tomatoes - 2 canned
Garlic Powder - 1 1/2 tbsp
Black Pepper - 1/2 tbsp
Thyme - 1/2 tbsp
Italian Seasoning - 1/2 tbsp
Seasoned Salt - 1 tbsp
Celery Salt - 1 tsp
Salt - 1 tbsp

Here is how you make Navy Bean and Vegetable Soup:

Makes 24 - 2 cup servings. I cook the navy beans in the chicken broth and water. When beans are done (about 3 hours) I add the seasonings and Frozen Green Beans. I let that come to a boil. As soon as it is boiling good - take off heat and stir in vegetables. Put in 2 cup screw lid bowls - let cool then put in freezer. Take out what you will use each day and let it thaw in the refridgerator. Microwave in a glass bowl. Do not microwave in plastic.Number of Servings: 24Recipe submitted by SparkPeople user MELBAMW.

The nutritional information for Navy Bean and Vegetable Soup is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 72.2

• Total Fat: 0.3 g
• Cholesterol: 0.3 mg
• Sodium: 582.2 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 4.7 g
• Protein: 3.8 g

The dietary needs meet for Navy Bean and Vegetable Soup is Low Fat