16 oz. navy beans, rinsed
\n8 C. water
\n1 C. carrots, finely chopped
\n1 C. celery, finely chopped & leaves
\n1\/2 C. onion, finely chopped
\n1 C. tomato vegetable cocktail juice
\n1 T. chicken-flavor instant bouillon
\n1\/8 tsp. crushed red pepper flakes<\/p>\n
In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30 minutes; remove from heat. Let stand 1-1\/2 hours or until beans are tender. In slow cooker, combine beans (and water) and all remaining ingredients; mix well. Cover and cook on low setting for 6 to 8 hours or until beans and vegetables are very tender.<\/p>\n
Yield: 8 servings
\nServing Size: 1 C.<\/p>\n
Calories: 211
\nFat: 1g
\nFiber: 15g<\/p>\n","protected":false},"excerpt":{"rendered":"
16 oz. navy beans, rinsed 8 C. water 1 C. carrots, finely chopped 1 C. celery, finely chopped & leaves 1\/2 C. onion, finely chopped 1 C. tomato vegetable cocktail juice 1 T. chicken-flavor instant bouillon 1\/8 tsp. crushed red pepper flakes In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30 minutes; remove from heat. Let stand 1-1\/2 hours or until beans are tender. In slow cooker, combine beans (and water) and all…<\/p>\n