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Overnight Bean Soup Recipe
|Dry white beans||1 Pound (Small Size)|
|Water||6 Cup (96 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Carrots||2 Large, diced|
|Celery ribs||3 , diced|
|Chicken bouillon granules||2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Dry onion soup mix||1 1⁄4 Ounce (1 Envelope)|
Calories 438 Calories from Fat 14
% Daily Value*
Total Fat 2 g2.5%
Saturated Fat 0.41 g2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1514.7 mg63.1%
Total Carbohydrates 83 g27.7%
Dietary Fiber 30.8 g123%
Sugars 3.4 g
Protein 25 g50.7%
Vitamin A 130.1% Vitamin C 14.6%
Calcium 25.6% Iron 56.5%
*Based on a 2000 Calorie diet
1) Wash the beans.
2) In a saucepan, combine the beans and 6 cups of water and bring the mixture to a boil. Reduce the heat to low and gently simmer for about 2 minutes. Take then pan off the heat, cover it and allow to stand for about 60 minutes, or overnight.
3) In a slow cooker, put the beans and the soaking water. Add the carrots, celery, bouillon, bay leaf, thyme, salt, pepper and 2 cups of boiling water.
4) Cover the cooker and cook over high heat for about 5 to 5 1/2 hours. Altrnatively, cook over low heat for 10 to 11 hours.
5) Add the soup mix and parsley and stir well. Cover and cook over high heat for an additional 15 minutes.
6) Serve hot.