Navy Bean Soup Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings1
Ingredients
| Carrot | 1/2 Cup (16 tbs), finley diced | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Onion flakes | 1 Tablespoon | |
| Garlic | 1/2 Teaspoon, minced | |
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Tomato juice | 3/4 Cup (16 tbs) | |
| Navy beans | 6 Ounce, cooked | |
| Olive oil | 2 Teaspoon | |
| Salt - A dash | ||
| Pepper - A dash | ||
| Parsley | 1 Tablespoon, chopped | |
| Parmesan cheese | 2 Teaspoon, grated | |
Directions
MAKING
1) Combine together the carrot, onion flakes, celery and garlic in a 1 ½ to 2-quart saucepan.
2) Add the tomato juice and water.
3) Bring the ingredients to a boil.
4) Reduce the heat and gently simmer for about 15 minutes, till the vegetables are soft.
5) Add the oil, beans, salt and pepper. Cook till the mixture has heated thoroughly. This usually takes about 5 minutes.
SERVING
6) Serve hot.
1) Combine together the carrot, onion flakes, celery and garlic in a 1 ½ to 2-quart saucepan.
2) Add the tomato juice and water.
3) Bring the ingredients to a boil.
4) Reduce the heat and gently simmer for about 15 minutes, till the vegetables are soft.
5) Add the oil, beans, salt and pepper. Cook till the mixture has heated thoroughly. This usually takes about 5 minutes.
SERVING
6) Serve hot.
Chef
