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Vegetarian Navy Bean Soup
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Serves/Makes: 8
Ready in: > 5 hrs
- 16 ounces dried navy beans, rinsed
- 8 cups water
- 1 cup carrots, finely chopped
- 1 cup celery, finely chopped & leaves
- 1/2 cup onion, finely chopped
- 1 cup tomato vegetable cocktail juice
- 1 tablespoon instant chicken-flavored vegetarian bouillon granules
- 1/8 teaspoon crushed red pepper flakes
In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30 minutes; remove from heat. Let stand 1-1/2 hours or until beans are tender. In slow cooker, combine beans (and water) and all remaining ingredients; mix well. Cover and cook on low setting for 6 to 8 hours or until beans and vegetables are very tender.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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