Vegetarian

Slow Cooker Vegetarian Navy Bean Soup is for Soup.

Slow Cooker Vegetarian Navy Bean Soup takes several minutes to prepare.

Slow Cooker Vegetarian Navy Bean Soup takes several minutes to cook.

Slow Cooker Vegetarian Navy Bean Soup makes 6 servings.

The ingredients for Slow Cooker Vegetarian Navy Bean Soup are:

1 (16-ounce) package dried navy beans, sorted and rinsed
2 quarts (8 cups) water
1 cup finely chopped carrots
1 cup finely chopped celery, including leaves
1/2 cup finely chopped onion
12 oz vegetable juice cocktail
1/8 teaspoon crushed red pepper flakes

Here is how you make Slow Cooker Vegetarian Navy Bean Soup:

Combine beans and water in a large saucepan or Dutch oven. Bring to a boil. Boil 30 minutes. Remove from heat. Let stand 1 1/2 hours, or until beans are tender.In a 3 1/2- to 4-quart electric slow cooker, combine the beans with their liquid, carrots, celery, onion, vegetable juice cocktail, and red pepper flakes; mix well.Cover and cook on Low heat setting 6 to 8 hours, or until beans and vegetables are very tender.Number of Servings: 6Recipe submitted by SparkPeople user ATEDAT.

The nutritional information for Slow Cooker Vegetarian Navy Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 288.5

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 257.7 mg
• Total Carbs: 52.2 g
• Dietary Fiber: 25.5 g
• Protein: 18.2 g