Navy Bean Soup I

Healthy Lunch - Lunch

A hearty soup that will warm you on a cold night.

Brief

Prep 15 mins

Cook: 4hrs10 mins

Total: 4hrs25 mins

Servings: 9

Yield: 8 - 10 servings

Navy Bean Soup I

Ingredients

1 (16 ounce) package dried navy beans

6 cups water

1 (14.5 ounce) can diced tomatoes

1 onion

chopped

2 stalks celery

chopped

1 clove garlic

minced

½ pound chopped ham

1 cube chicken bouillon

2 tablespoons Worcestershire sauce

1 tablespoon dried parsley

2 teaspoons garlic powder

1 bay leaf

1 teaspoon salt

½ teaspoon ground black pepper

3 cups water

Quinoa Tabbouleh

Lunch

Directions

Step 1

Combine beans water tomatoes onion celery garlic ham bouillon Worcestershire sauce parsley garlic and bay leaf in a stock pot; bring to a boil. Lower heat cover and simmer for two hours.

Step 2

Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Nutritional Information

Navy Bean Soup I

Servings Per Recipe:9

Calories: 235.5

% Daily Value *

Protein: 16.1g 32%

Carbohydrates: 35.7g 12%

Dietary Fiber: 13g 52%

Sugars: 4.2g

Fat: 3.4g 5%

Saturated Fat: 1g 5%

Cholesterol: 14.9mg 5%

Vitamin A Iu: 235.8IU 5%

Niacin Equivalents: 5.2mg 40%

Vitamin B6: 0.3mg 22%

Vitamin C: 8.9mg 15%

Folate: 187.8mcg 47%

Calcium: 97.6mg 10%

Iron: 3.7mg 20%

Magnesium: 97.6mg 35%

Potassium: 761.4mg 21%

Sodium: 878.6mg 35%

Thiamin: 0.5mg 50%

Calories From Fat: 30.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.