Navy Bean Soup (pressure cooker recipe)

Navy Bean Soup (Pressure Cooker)

Book: Steve's Diabetic Recipe Book ll
Chapter: soups

Gets very thick and needs thinning before reheating. Freezes quite well. A favorite bean soup.
Serves: 6

1 cup chopped carrots
2 cups chopped celery (2 ribs)
1 1/2 cups chopped onions
1 clove chopped garlic
1 teaspoon worcestershire sauce
2 tablespoons olive oil
1 pound dry navy beans
1 14 1/2-ounce can diced tomatoes
1 49 1/2-ounce can Swanson Chicken Broth
Salt and pepper to taste

Heat 1 tablespoon of the olive oil in the pressure
cooker.

Add first 5 ingredients and saute for 2 minutes. Be careful not to burn the garlic.

Stir in the second tablespoon of oil. Add the remaining ingredients and stir well.

Cook at pressure for 20 minutes.
Use the Normal Release Method.

Serve immediately.

Add additional broth when reheating because soup will thicken as it stands.


NUTRITION FACTS
Amount Per Serving
Calories 335 Calories from Fat 40
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 51mg 2%
Total Carbohydrate 56g 19%
Dietary Fiber 9g 35%
Sugars 2g
Protein 17g
Vitamin A 85% Vitamin C 41%
Calcium 16% Iron 31%

* Percent Daily Values are based on a 2,000 calorie diet.