Cream Of Navy Bean Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Dried navy beans |
| 1 | qt | Cold water |
| 2 | T | Diced onion |
| 1 | c | Evaporated milk |
| 1 | t | Salt |
| 1/2 | t | Celery salt |
| 1 | ds | Pepper |
| 2 | T | Grated carrot, may be |
| omitted. |
INSTRUCTIONS
Wash beans, cover with water and let stand overnight. Drain off water and discard, add the 1 quart of cold water and onion, cover, SIMMER about 1 1/2 to 2 hours or until beans are soft. Put through food mill or sieve, return to cooking kettle, add milk, seasonings and carrot and reheat. Serve hot. 5 servings Posted to recipelu-digest Volume 01 Number 373 by ncanty@juno.com (Nadia I Canty) on Dec 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1056
Calories From Fat: 194
Total Fat: 22.4g
Cholesterol: 73.1mg
Sodium: 3406.9mg
Potassium: 3310.6mg
Carbohydrates: 158.1g
Fiber: 51.7g
Sugar: 35g
Protein: 64.1g