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Crock Pot Navy Bean Soup
Posted By archives On March 20, 2010 @ 8:13 am In Beans and Legumes,Crockpot,Soups and Stews | No Comments
DO AHEAD TIP: Soak navy beans overnight for tomorrow’s meal.
1/3 pound dried navy beans
10-oz. canned vegetable broth
10-oz. canned diced tomatoes
1/3 cup red wine-OPTIONAL (can skip)
1/8 cup chopped onions
1/3 teaspoon paprika
1/3 bay leaf
1 teaspoon garlic powder
1/8 teaspoon thyme
dash of crushed red pepper
Soak your beans overnight, rinse and drain well.
In a crock-pot, combine the soaked beans and the rest of the ingredients. Add water to cover (by an inch).
Cook on low for 4 hours or until beans are tender.
Per serving: 321 Calories (kcal); 2g Total Fat; (4% calories from fat); 19g Protein; 55g Carbohydrate; 0mg Cholesterol; 50mg Sodium; 20 g Fiber
6 Weight Watchers POINTS
SERVING SUGGESTIONS: A big salad and some whole grain rolls oughta do it!
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