NAVY BEAN SOUP

Navy Bean Soup image

Enjoy this hearty soup that comes loaded with navy beans and veggies and is made easily at home on a stovetop!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 bag (16 oz) dried navy beans, sorted, rinsed
8 cups water
1/2 cup chili sauce
1/2 teaspoon dried marjoram leaves
2 medium carrots, chopped (1 cup)
1 large onion, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1 can (14 oz) vegetable broth
2 tablespoons chopped fresh parsley

Steps:

In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
Stir in parsley. Cook 2 to 3 minutes.

Nutrition Facts : Calories 300, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 11 g, TransFat 0 g