Easy Navy Bean Soup

by Michigan Bean Commission / Wednesday, 04 September 2013 / Published in BEAN SOUPS AND STEWS

INGREDIENTS

2 cups dry Navy Beans
Water
1/2 cup carrots, chopped
1 medium onion, chopped
1 cup lean ham, chopped (can use a leftover ham bone or any other
leftover meat; remove fat before cooking)
Salt and pepper to taste

PREPARATION

Soak, drain and rinse beans. Put the soaked beans, 6 cups of water, the carrots, onion, and meat in a large pan and bring it all to a boil. Turn the heat to low and cook 2 hours (until the beans are tender.) If needed, add more water while the beans are cooking.

NUTRITIONAL INFORMATION (per serving)*

Servings per recipe: 3
Serving size: 3/4 cup
Calories: 227
Carbohydrates: 42g
Fat: 2g
Cholesterol: 6mg
Protein: 19g
Fiber: 10g
Sodium: 156mg

FOOD EXCHANGES

2 starch
1 fruit
1 protein

*Nutritional analyses were done using dry beans.