Low Fat Navy Bean Crock Pot Soup

Vegetarian Navy Bean Soup Recipe  
 







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This Vegetarian Navy Bean Soup makes 8 servings (1 cup each). Each serving contains 210 calories and 1 gram of fat. NOTE: This recipes call for chicken-flavor instant bouillon; some chicken-flavored bouillons are flavored with chicken fat or other chicken parts. If you are unsure about using chicken-flavored bouillon, switch to vegetable bouillon instead.

What You Need

? 16-ounces dry navy beans, rinsed, drained

? 8 cups water

? 1 cup carrots, finely chopped

? 1 cup celery, finely chopped

? 1/2 cup onion, finely chopped

? 1 cup V-8

? 1 tablespoon chicken-flavor instant bouillon

? 1/8 teaspoon crushed red pepper flakes





What To Do

1. Combine beans and water in large saucepan and bring to boil. Boil 30 minutes and remove from heat; let stand 90 minutes or until beans are tender.

2. Transfer beans and water to crockpot and add remaining ingredients.

3. Cover; cook on low 6-8 hours or until beans and vegetables are very tender.