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Navy Bean Vegetable Soup Recipe

"My family likes bean soup, so I came up with this hearty version," reports Eleanor Mielke. The Mitchell, South Dakota reader says leftovers freeze well for first-rate future meals.

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Navy Bean Vegetable Soup Recipe

Prep: 15 min. Cook: 9 hours

Yield: 12 Servings

15 540 555

Ingredients

4 medium carrots, thinly sliced
2 celery ribs, chopped
1 medium onion, chopped
2 cups cubed fully cooked ham
1-1/2 cups dried navy beans
1 envelope vegetable recipe mix (Knorr)
1 envelope onion soup mix
1 bay leaf
1/2 teaspoon pepper
8 cups water

Directions

In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 157 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 763 mg sodium, 24 g carbohydrate, 8 g fiber, 11 g protein.

Originally published as Navy Bean Vegetable Soup in Quick Cooking November/December 2003, p37

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Reviews for Navy Bean Vegetable Soup

Navy Bean Vegetable Soup

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Reviewed on Apr. 25, 2012 by candersen3838

Super easy and tasted great. Followed the recipes exactly.

Reviewed on Feb. 04, 2011 by Desert Bruja

Delicious! Was really lazy and used ham and vegetables that were already diced from the store. No need to soak the beans, so threw it all in the Crock Pot in the morning, had perfectly cooked soup for dinner that night.

Reviewed on Mar. 01, 2010 by jnfchris

This is my family's favorite Navy Bean recipe. I've been making it since I discovered it years ago. We love all of the extra flavor, my kids even gobble it up! And yes, it does freeze very well.