Simple Navy Bean Soup... mmm... so bean-y.

NAVY BEAN SOUP

9 oz. chopped baby carrots

1 cup chopped onion

4 cloves garlic

2 cans rinsed and drained navy beans

8 cups low sodium chicken stock - (can use vegetable stock to make vegetarian!)

1 tbsp. light butter or light margarine

¼ c. all purpose flour

Spray the bottom of a dutch oven pan with olive oil spray. Add in diced onions, garlic and carrots, cook until onions are transparent. Add in flour and butter to create a roux, cook for one minute while stirring. Add in chicken or veggie stock and beans. Let simmer for 20 minutes.

Total calories: 945

Makes 12 – 1 cup servings – 80 calories each.

Optional: Top with chopped center cut bacon, 1 slice = 25 calories.