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Vegetarian Navy Bean Soup

michael ballance's
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Category: SOUP&STEWS
    Prep Time:       Cook Time:       Total Time:  


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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

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