Vegetarian

Shannalee's Navy Bean Potato Leek Soup is for Soup.

Shannalee's Navy Bean Potato Leek Soup takes 15 minutes to prepare.

Shannalee's Navy Bean Potato Leek Soup takes 25 minutes to cook.

Shannalee's Navy Bean Potato Leek Soup makes 8 servings.

The ingredients for Shannalee's Navy Bean Potato Leek Soup are:

1 Tbsp Olive Oil
3 or 4 lg Leeks (White and light green part only, discard the remainder)
3 cups water
3 cups Diced Potatoes (about 6 medium)
1 cup sliced Carrot
1 cup sliced Celery
1 lg can Navy Beans
2 tsp Dried Thyme
1 Tbsp Salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 cups 1% milk

Here is how you make Shannalee's Navy Bean Potato Leek Soup:

In large saucepan, saute leeks in olive oil until they are wilted, add garlic and saute a few minutes more. Rinse canned beans thoroughly and add to pot. Add celery, carrots, potatoes, water and seasonings, and cook for about 15 minutes, until potatoes are tender. Stir in milk and simmer another 5 to 10 minutes. Add potatoes and carrots, simmer until tender (about 15 minutes). Add milk.Serving Size:?Makes 8 - 1.5 cup servings

The nutritional information for Shannalee's Navy Bean Potato Leek Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 168.4

• Total Fat: 3.0 g
• Cholesterol: 3.0 mg
• Sodium: 945.7 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 8.6 g
• Protein: 7.7 g

The dietary needs meet for Shannalee's Navy Bean Potato Leek Soup is Gluten Free