Navy Bean Vegetable Soup Recipe

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Navy Bean Vegetable Soup
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Ingredients:

Directions:

  1. 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 (3 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 141.78 Kcal (594 kJ)
Calories from fat 19.37 Kcal
% Daily Value*
Total Fat 2.15g 3%
Sodium 88.73mg 4%
Potassium 470.3mg 10%
Total Carbs 24.91g 8%
Sugars 4.52g 18%
Dietary Fiber 8.73g 35%
Protein 7.35g 15%
Vitamin C 4.6mg 8%
Vitamin A 0.2mg 7%
Iron 5.3mg 29%
Calcium 83.7mg 8%
Amount Per 100 g
Calories 49.23 Kcal (206 kJ)
Calories from fat 6.73 Kcal
% Daily Value*
Total Fat 0.75g 3%
Sodium 30.81mg 4%
Potassium 163.3mg 10%
Total Carbs 8.65g 8%
Sugars 1.57g 18%
Dietary Fiber 3.03g 35%
Protein 2.55g 15%
Vitamin C 1.6mg 8%
Vitamin A 0.1mg 7%
Iron 1.8mg 29%
Calcium 29.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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