Vegetarian

Navy Bean Soup with Corn and Red Peppers takes 20 minutes to prepare.

Navy Bean Soup with Corn and Red Peppers takes 30 minutes to cook.

Navy Bean Soup with Corn and Red Peppers makes 12 servings.

The ingredients for Navy Bean Soup with Corn and Red Peppers are:

2 T light olive oil
1 large onion, finely chopped
2 medium potatoes, finely diced
1 large carrot, peeled and thinly sliced
6 cups prepared vegetable broth or 6 cups water with 2 vegetable bouillon cubes
Two 16-ounce cans navy (small white) beans, drained and rinsed or 4 cups cooked (from 1 2/3 cup dried)
1 medium red bell pepper, cut into short, thin strips
2 plum (roma) tomatoes, finely diced (or 1 can diced tomatoes)
2 cups cooked resh corn kernels (from about 2 medium ears) or frozen corn kernels, thawed
1 t dried dill
1 t paprika
Salt & freshly ground pepper to taste

Here is how you make Navy Bean Soup with Corn and Red Peppers:

Heat the oil in a soup pot. Add the onion and saute over medium heat until golden. Add the potatoes, carrot and broth. Bring to a summer, then cover and simmer gently for 15 minutes.Add teh beans, bell pepper, tomatoes, corn, dill and paprika. Simmer very gently until all the vegetables are tender and the flavors well blended, 25-30 minutes. Seasons with salt and pepper, simmer for another 5 minutes, then serve.Serving Size: Makes 12 servings, about 1 1/2 cups per servingNumber of Servings: 12Recipe submitted by SparkPeople user ASHLEIGHGAL.

The nutritional information for Navy Bean Soup with Corn and Red Peppers is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 202.3

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 584.8 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 7.1 g
• Protein: 8.8 g

The dietary needs meet for Navy Bean Soup with Corn and Red Peppers is Vegan