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
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
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