Try this Navy Bean Soup recipe, or contribute your own.
Suggest a better descriptionIn a nonstick pan, fry bacon until crisp. Remove the bacon and cook the garlic, onions, carrots and celery in the hot bacon drippings. Add beans and chicken broth to the vegetables. Heat until simmering. Crumble bacon. Add pepper, cumin, and crumbled bacon to the soup mixture. Serve hot.
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 121 | ||
Calories from Fat: 95 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 15.8mg | 5 % | |
Sodium 215.9mg | 7 % | |
Potassium 155mg | 4 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.5g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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