My Navy Bean Soup

1. 1

   Rinse and sort the beans. Put them in a large bowl, cover with water, and soak for 3 hours.

2. 2

   Combine the beans and chicken stock in a large pot over medium heat and let them simmer.

3. 3

   Meanwhile, melt the margarine in a large skillet over medium heat. Add the carrots and onion and cook, stirring, until the onion is caramelized, about 10 minutes. Transfer this mixture to the pot.

4. 4

   In the same skillet over medium-high heat, cook the bacon until crisp, 10 to 15 minutes. Drain the grease and add the bacon to the pot. Keep simmering the soup over medium heat, stirring often, until the beans are tender and the soup is thickened.

• Calories 233.09 kcal Moderate
• Protein 17.02 g Good Source
• Carbs 12.51 g Moderate
• Total Fat 14.48 g Moderate
• Saturated Fat 3.98 g Moderate
• Trans Fat 1.44 g High
• Cholesterol 13.32 mg Low Source
• Sodium 797.03 mg High
• Fiber 0.99 g Low Source
• Sugar 1.94 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 20.41 mg Low Source
• Iron 1.62 mg Low Source
• Potassium 344.03 mg Low Source
• Vitamin A 145.73 mcg_rae Moderate
• Vitamin C 9.8 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Onions 🧅