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Navy Bean Soup

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By Betty Crocker Kitchens
Updated Aug 17, 2010
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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
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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

  • Step 
    1
    In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
  • Step 
    2
    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.
  • Step 
    3
    Stir 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
4
*Percent Daily Values are based on a 2,000 calorie diet.

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