Navy Bean Soup Recipe

Serves 11

Nutritional information per 1 cup serving: 160 calories, 9 g protein, 1 g fat, 30 g carbohydrates, 0 mg cholesterol, 283 mg sodium, 8 g fiber
Diabetic Food Exchanges: Starch - 2

Ingredients:

  • 16 oz package dried navy beans
  • 2 qt water
  • 1 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1 tbsp reduced-calorie margarine, melted
  • 2 cup canned stewed tomatoes, drained
  • 1 tsp salt

    • Instructions:

    1. Sort and wash beans; place in a large Dutch oven.
    2. Cover with water 2 inches above beans; soak overnight.
    3. Drain beans.
    4. Combine beans and 2 quarts water; bring to a boil.
    5. Cover, reduce heat and simmer 2 hours.
    6. Saute' onion and celery in margarine until tender; add onion mixture, tomatoes, and salt to bean mixture, stirring well.
    7. Simmer, uncovered, 1 hour or until beans are tender.