Vegetarian Navy Bean Soup (2 Points)

16 ounces navy beans -- rinsed

8 cups water

1 cup carrots -- finely chopped

1 cup celery -- finely chopped & leaves

1/2 cup onion -- finely chopped

1 cup tomato vegetable cocktail juice

1 tablespoon chicken-flavor instant bouillon

1/8 teaspoon crushed red pepper flakes

In large saucepan or Dutch oven, combine beans and water. Bring to a boil.  Boil 30 minutes; remove from heat. Let stand 1-1/2 hours or until beans are tender.  In slow cooker, combine beans (and water) and all remaining ingredients; mix well. Cover and cook on low setting for 6 to 8 hours or until beans and vegetables are very tender.

8 (1 cup) servings. Per Serving: 211 Calories; 1g Fat; 13g Protein; 39g Carbohydrate; 15g Dietary Fiber; trace  Cholesterol; 284mg Sodium.