White Bean Soup

White Bean Soup
Number of Servings
    • 1 lb. navy beans
    • 4 chicken bouillon cubes
    • 4 garlic cloves
    • Seasoned salt to taste
    • 1 onion, finely chopped
    • 1 c. chopped carrots
    • 1 c. chopped celery
    • 1 c. corn, fresh or frozen
In large pot, cover navy beans with water. Add bouillon cubes, garlic, seasoned salt and onion; boil gently 1 1/2 hours or until beans are almost tender. Add carrots and celery; continue cooking until tender. Add corn and cook 8 minutes more.
Nutrition Information
229 Calories; 1g Fat (4.9% calories from fat); 14g Protein; 42g Carbohydrate; 15g Dietary Fiber; trace Cholesterol; 402mg Sodium