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Swamp Soup


6 Servings12 Servings24 Servings
Dry Navy Beans or great Northern beans0.875 cup1.75 cup3.5 cup
Chicken or vegetable stock0.75 cup1.5 cup3 cup
Carrots, chopped1 cup2 cup4 cup
Onion, chopped0.5 cup1 cup2 cup
Celery, chopped0.5 cup1 cup2 cup
Garlic, clove, minced0.5 tsp1 tsp2 tsp
Olive oil0.5 Tbsp1 Tbsp2 Tbsp


  1. 1. Sort and rinse Navy beans and soak in 4 cups of cold water at least 4 hours (until they double in size) or overnight. Drain.
  2. 2. Pour beans into large slow cooker and cover with fresh water. Add chicken or vegetable stock to cover beans by 1" or more.
  3. 3. Peel carrots and onions. Finely dice carrots, onions and celery. Set aside.
  4. 4. sauté carrots, onions, and celery with garlic and olive oil until they soften.
  5. 5. Add this mixture to the beans in the crock pot. Stir thoroughly.
  6. 6. Cook on medium or low power for 4 to 6 hours until beans are tender.
Nutrition Facts
Serving size 1/2 cup (105g)
Amount Per Serving
Calories 138 From Fat 18
% Daily Value*
Total Fat 2g 3%
Sat. Fat 0g 0%
Cholesterol 0mg 0%
Sodium 220mg 9%
Total Carb 22g 7%
Dietary Fiber 8g 32%
Sugars 3g
Protein 9g
Vitamin A 50% Vitamin C 6%
Calcium 6% Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food For Thought

Make this soup in advance, refrigerate it, and reheat on the stove when ready to serve.

CACFP Crediting

For 3-5 year olds; Lunch/Supper. Must serve all of the following:

  • Fruit/Vegetable
  • Meat/Meat Alternate