Navy Bean Stew

Delicious, easy soup that is low in sodium.


8 servings


1 pound dried navy beans
2 quarts water
1 1/2 pounds Italian sausage, cut into 1/4 inch slices
2 (14.5 ounce) cans chicken broth
2 cups chopped onion
1 1/2 cups thinly sliced carrots
1 (15 ounce) can whole kernel corn
1 tablespoon minced fresh parsley
1 1/2 teaspoons Italian seasoning


Place beans in a Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.

In same pan, bring the water and soaked beans to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60 to 70 minutes or until beans are tender. Drain.

Preheat oven to 350°F (177°C). In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.

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