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U.S. Senate Bean Soup
Source: dLife

This is a hearty and filling soup, perfect for the cold weather.

Prep Time: 30 minutes
Cook Time: 4 hours
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 159.6
Total Carbs 30.1 g
Dietary Fiber 11.0 g
Sugars 4.0 g
Total Fat 1.4 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 389.3 mg
Protein 6.6 g
Sodium 75.5 mg
Dietary Exchanges
, 1 Vegetables , 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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6 cup  canned great northern beans, unsalted
1 each  beef bones
3 each  medium onions
3 each  medium garlic cloves
3 each  medium celery stalks
0 1/4 cup  chopped parsley
0.3333 cup  instant mashed potato flakes
1 pinch  salt and pepper
1 pinch  chopped parsley
  1. Pour the beans back into a Dutch oven or pot and add the bone and 3 quarts of water. Let boil over medium heat. Lower heat, place lid on pot, and let simmer for 2 hours.
  2. If there is fat floating on top, take off using a slotted spoon. Mix in the onions, celery, parsley, potatoes, salt, and pepper and let simmer for 1 hour.
  3. Remove bones from pot and let cool. When ready to serve, top each bowl with parsley.

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