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Navy Bean Soup
Source: dLife

Soup with navy or white beans, ham, and vegetables.

Prep Time: 4 hours
Cook Time: 2 hours
Difficulty: Easy

Nutrition Facts

Makes 7 servings
Amount Per Serving
Calories 238.5
Total Carbs 41.2 g
Dietary Fiber 11.9 g
Sugars 3.8 g
Total Fat 1.5 g
Saturated Fat 0.3 g
Unsaturated Fat 0.6 g
Potassium 987.4 mg
Protein 16.1 g
Sodium 445.5 mg
Dietary Exchanges
, 1 Vegetables , 1 Meat , 2 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/4 cup  Beans, navy, mature
5 cup  cold water
1 cup  fresh chopped onion
0 1/2 each  medium celery stalk
2 tsp  chicken bouillon
0 1/4 tsp  black pepper
1 1/2 cup  Lunchmeat, ham, extra lean, 5% fat, sliced
12 oz  small potatoes
0 3/4 cup  chopped carrots
1 1/2 cup  fresh chopped spinach
  1. Place the well-rinsed beans in a 4-quart pot and cover with several inches of water. Discard any beans that float to the top. Soak the beans for 4-12 hours.
  2. Drain the beans and return them to the pot.
  3. Add the 5 cups water, onions, celery, bouillon granules, and black pepper and bring to a boil over high heat.
  4. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
  5. Add the ham, potatoes, and carrots.
  6. Cook for 45 minutes until the beans are soft and the soup is thick. If necessary, add more water.
  7. Add the spinach and cook for 2 minutes until the spinach wilts.
  8. Serve hot.

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