Enjoy this hearty soup that comes loaded with navy beans and veggies and is made easily at home on a stovetop!
bag (16 oz) dried navy beans, sorted, rinsed
cup chili sauce
teaspoon dried marjoram leaves
medium carrots, chopped (1 cup)
large onion, chopped (1 cup)
medium stalk celery, chopped (1/2 cup)
can (14 oz) vegetable broth
tablespoons chopped fresh parsley
In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
Stir in parsley. Cook 2 to 3 minutes.
Navy beans fed many a sailor in the early 1800s, thus their name. Although larger in size, cannellini or great northern beans can be substituted--don't worry, the Navy won't mind.
Navy Bean Soup with Ham: Add 1 cup diced fully cooked turkey ham with the remaining ingredients in step 2.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.