Slow-Cooked Navy Bean Soup Recipe

Summary

MethodDish
Main Ingredient

Ingredients

 Dried navy beans1 Cup (16 tbs)
 Salt pork2 Ounce, diced medium
 Onions2 , diced
 Stalk celery1⁄2 , diced
 Oregano1⁄2 Teaspoon
 Bay leaf1
 Carrot1 Large, pared and diced large

Nutrition Facts

Serving size: Complete recipe

Calories 948 Calories from Fat 432

% Daily Value*

Total Fat 48 g74%

Saturated Fat 17.1 g85.4%

Trans Fat 0 g

Cholesterol 48.8 mg16.3%

Sodium 890.1 mg37.1%

Total Carbohydrates 103 g34.3%

Dietary Fiber 35.2 g140.7%

Sugars 19.8 g

Protein 32 g63.2%

Vitamin A 247.1% Vitamin C 44.8%

Calcium 30.8% Iron 48.1%

*Based on a 2000 Calorie diet

Directions

Place beans in large bowl and cover with hot water. Soak 2 hours.
Place salt pork in large saucepan over medium heat. Cook 3 minutes. Add onions and celery; cook 4 minutes over low heat.
Drain beans and add to onions in saucepan. Add seasonings. Pour in enough cold water to cover beans by 3 in (8 cm). Bring to boil. Cook VA hours, partly covered, over medium heat. Stir occasionally.
Add diced carrot and correct seasoning. Continue cooking 1 hour, stirring occasionally.
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