Cream Of Navy Bean Soup Recipe
Servings: 1
Ingredients
- 1 c. Dry navy beans
- 1 quart Cool water
- 2 Tbsp. Diced onion
- 1 c. Evaporated lowfat milk
- 1 tsp Salt
- 1/2 tsp Celery salt
- 1 dsh Pepper
- 2 Tbsp. Grated carrot, (may be omitted).
Directions
- Wash beans, cover with water and let stand overnight. Drain off water and throw away, add in the 1 qt of cool water and onion, cover, SIMMER about 1 1/2 to 2 hrs or possibly till beans are soft. Put through food mill or possibly sieve, return to cooking kettle, add in lowfat milk, seasonings and carrot and reheat. Serve warm. 5 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1448g | |
| Calories 1060 | |
| Calories from Fat 195 | 18% |
| Total Fat 22.28g | 28% |
| Saturated Fat 11.95g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 2687mg | 112% |
| Potassium 3410mg | 97% |
| Total Carbs 156.34g | 42% |
| Dietary Fiber 52.2g | 174% |
| Sugars 35.69g | 24% |
| Protein 64.23g | 103% |
