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Nutrition Facts
Serving Size 334 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 610 mg 25%
Total Carbohydrate 45 g 15%
Dietary Fiber 22 g 88%
Sugars 6 g
Protein 15 g
Vitamin A 25% Iron 2%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Navy Bean And Tomato Soup
Prep Time
15 minutes
Cook Time
1 h 30 m
Total Time
1 h 45 m
8  People


Recipe makes 8 Servings

16 Oz H-E-B Great Northern Beans
43 1/2 Oz chicken broth
14 1/2 Oz H-E-B Diced Italian Seasoned Tomatoes
20 Oz frozen stew vegetables
1 Tsp tabasco pepper sauce
1 Tsp oregano leaves
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Soak beans according to package instructions.
Rinse and drain.
Place beans and add all other ingredients in a large soup pot, and bring to a boil.
Reduce heat, cover and simmer for 1-1 1/2 hours or until beans are tender.
Serve immediately or refrigerate overnight.



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