Enjoy this hearty soup that comes loaded with navy beans and veggies and is made easily at home on a stovetop!
Navy Bean Soup
- Prep Time 1 hr 15 min
- Total 2 hr 15 min
- Servings 6
- Ingredients 9
Ingredients
- 1 bag (16 oz) dried navy beans, sorted, rinsed
- 8 cups water
- 1/2 cup chili sauce
- 1/2 teaspoon dried marjoram leaves
- 2 medium carrots, chopped (1 cup)
- 1 large onion, chopped (1 cup)
- 1 medium stalk celery, chopped (1/2 cup)
- 1 can (14 oz) vegetable broth
- 2 tablespoons chopped fresh parsley
Instructions
-
Step1In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
-
Step2Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
-
Step3Stir in parsley. Cook 2 to 3 minutes.
Nutrition
300
Calories
1g
Total Fat
16g
Protein
56g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 610mg
- 26%
- Potassium
- 880mg
- 25%
- Total Carbohydrate
- 56g
- 19%
- Dietary Fiber
- 14g
- 55%
- Sugars
- 11g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 90%
- 90%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
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;Carbohydrate Choice
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