Recipe Details
Ingredients
-
1(16 ounce) packagedried navy beans
-
water to cover
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7cupschicken stock
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½cupmargarine
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4carrots, chopped
-
1onion, chopped
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½poundbacon
Cooking Directions
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Clean and sort beans. Place them in a large bowl with water to cover and soak for 3 hours.
-
Combine beans and chicken stock in a large pot over medium heat and allow to simmer.
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Meanwhile, melt margarine in a large skillet over medium heat. Add carrots and onion and sauté until onion is caramelized, about 10 minutes. Add this mixture to the pot.
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Sauté bacon in the same skillet over medium-high heat until crisp, 10 to 15 minutes. Drain grease and add bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories448 | |
| % Daily Value * | |
| Total Fat 26g |
33% |
| Saturated Fat 7g |
33% |
| Cholesterol 20mg |
7% |
| Sodium 996mg |
43% |
| Total Carbohydrate 40g |
15% |
| Dietary Fiber 15g |
54% |
| Total Sugars 5g |
|
| Protein 17g |
34% |
| Vitamin C 5mg |
5% |
| Calcium 109mg |
8% |
| Iron 3mg |
19% |
| Potassium 871mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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