Navy Bean-Vegetable Soup Recipe

Looking for an easy Navy Bean-Vegetable Soup recipe? Learn how to make Navy Bean-Vegetable Soup using healthy ingredients.


Submitted by bohemiangirlpdx

Makes 9 servings



Great catchall for garden veggies

Recipe Ingredients for Navy Bean-Vegetable Soup

2/3 cup dried navy beans
1 1/2 cup onion, chopped
1 cup corn kernels
1 cup chopped summer squash
2 carrots, chopped
14 1/2 ounces canned tomatoes, with juice
2 cups sliced cabbage
1/2 tsp. oregano
1/2 tsp. black pepper, ground
1 tsp. basil
1/2 tsp. thyme
1/4 tsp. marjoram
1 tsp. paprika

Recipe Directions for Navy Bean-Vegetable Soup

  1. Soak dried beans over night. (OK to use canned but dried beans will dramatically decrease sodium.) Boil beans 10 minutes in water. No need to add salt.

  2. Add remaining vegetables--except cabbage. Add TVP. Add water to cover. Add seasonings. When rest of vegetables are almost tender, add sliced cabbage and cook another 5-10 minutes.

Categories

Vegetables, Soup, American, Advance, Vegetarian

Nutrition Facts
Serving Size 141.5g
Amount Per Serving
Calories
96
Calories from Fat
6
% Daily Value*
Total Fat
0.7g
1%
Saturated Fat
0.1g
0%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
19mg
1%
Potassium
475mg
14%
Total Carbohydrates
19.3g
6%
Dietary Fiber
6.3g
25%
Sugars
4.3g
Protein
5.1g
Vitamin A 57% Vitamin C 28%
Calcium 5% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Low in sodium
  • Very high in dietary fiber
  • High in manganese
  • High in magnesium
  • High in phosphorus
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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