Quick Navy Bean Soup
Yields: 2 Servings
Ingredients:
1 teaspoon water
1/3 cup onion, diced
1 15-ounce can navy beans (no added salt)
½ cup carrots, sliced thin
¼ cup celery, sliced thin
1 clove garlic, pressed
1 Tablespoon nutritional yeast flakes
½ cup fresh tomatoes, chopped
1 Tablespoon parsley
1-2 cups water
Directions:
Sauté onion in water until tender in a medium saucepan.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer until vegetables are tender.
Add more water if needed.
Serve.
Variation:
Add 1 cup chopped cabbage, ¼ cup bell pepper, diced (green or red), or 2 new potatoes.
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