This soup takes some time to make, but it makes a big batch. I usually serve it for the week or freeze part of it for later.
Navy beans are the basis for this creamy soup, and they are packed with fiber and protein. Your kids will never know how good this soup is for them!
Navy Bean Soup with Hot Dogs
- 2-1/2 cups dried navy beans
- 3 quarts water
- 5 slices turkey bacon
- 2 cups chopped onions
- 2 cups diced, peeled potatoes
- 1 cup chopped carrots
- 28 oz. can tomato juice or V-8
- 1 bay leaf
- 6 low-fat Kosher hot dogs
- salt and pepper to taste
Rinse and sort beans in a colander. Transfer to a large pot and add water. Bring to a vigorous boil, allowing mixture to boil for 2 minutes. Remove from heat. Cover and let pot stand for 1 hour.
In a large pot, cook bacon until crisp. Remove bacon and drain on paper towels. Crumble two pieces of bacon. Set aside. Reserve remaining slices of bacon for another use. Add onions to bacon drippings and cook until tender. Pour bean mixture into pot with onions. Simmer, covered, over low heat for 1 hour. Meanwhile, slice hot dogs into bite-sized pieces. Set aside.
Add potatoes, carrots, tomato juice and bay leaf to soup. Continue cooking over low heat for 40 minutes. Remove from heat and allow to cool. Remove bay leaf. Transfer soup to a blender and puree in batches or use a stick blender to puree. Return soup to pot and add hot dogs and crumbled bacon. Cook over medium low heat another 15-20 minutes. Season with salt and pepper to taste.
Serves 12-15.
Per serving (based on 12): 231 calories, 2 g fat, 11 mg cholesterol, 41 g carbohydrate, 8g fiber, 14 g protein, 42% Vitamin A, 32% Vitamin C, 9% calcium, 18% iron
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