Number of Servings

8

Ingredients

• • 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

Instructions

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

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