Navy Bean Soup

Name: Navy Bean Soup
Ingredients: ["1 1/2 c. dried navy beans", "1/2 c. chopped carrots", "4 c. water", "1/8 tsp. pepper", "1 bay leaf (optional)", "1 medium onion, chopped", "1/2 c. chopped celery", "1 Tbsp. \"plus\"" 1 tsp. chicken flavored bouillon granules (I use 6 bouillon cubes)""]"

1 ingredients

1 steps

Ingredients

["1 1/2 c. dried navy beans", "1/2 c. chopped carrots", "4 c. water", "1/8 tsp. pepper", "1 bay leaf (optional)", "1 medium onion, chopped", "1/2 c. chopped celery", "1 Tbsp. \"plus\"" 1 tsp. chicken flavored bouillon granules (I use 6 bouillon cubes)""]"

Directions

1

Sort and wash beans; place in large Dutch oven. Cover with water and cook for about an hour and a half. Add remaining ingredients. Bring to boil. Cover; reduce heat and simmer for 1 hour or until vegetables are tender. Remove and discard bay leaf. Yield: 5 cups (230 calories per 1 cup serving).