Vegetarian Navy Bean Soup

By dashy_65

Ingredients

• 16-ounces dry navy beans, rinsed, drained
• 8 cups water
• 1 cup carrots, finely chopped
• 1 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 1 cup V-8
• 1 tablespoon chicken-flavor instant bouillon
• 1/8 teaspoon crushed red pepper flakes

Preparation

Step 1

1. Combine beans and water in large saucepan and bring to boil. Boil 30 minutes and remove from heat; let stand 90 minutes or until beans are tender.
2. Transfer beans and water to crockpot and add remaining ingredients.
3. Cover; cook on low 6-8 hours or until beans and vegetables are very tender.

If desired, in blender or food processor, puree part or all of soup until smooth.

210 cal, 1g fat, 500mg sodium, 39g carb, 12g fiber