Slow-Cooker Vegetable, Bean and Ham Soup

Slow-Cooker Vegetable, Bean and Ham Soup

After soaking and simmering, good-for-you legumes end up tender in this hearty soup that serves four.

Prep Time

20

Minutes

Total Time

20:20

Hrs:Mins

Makes

4

servings

1
cup dried navy beans (from 16-oz bag)
1
cup diced cooked ham (about 6 oz)
1
cup sliced celery (about 2 medium stalks)
1
cup sliced carrots (about 2 medium)
2
cans (14 oz each) fat-free chicken broth with 33% less sodium
3/4
cup water
1/4
teaspoon garlic powder
1/4
teaspoon pepper
2
dried bay leaves
  1. Sort beans; rinse well and drain. Soak beans at least 8 hours or overnight as directed on bag; drain.
  2. In 3- to 4-quart slow cooker, mix beans and all remaining ingredients.
  3. Cover; cook on Low setting 8 to 12 hours. Before serving, remove and discard bay leaves.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Presoaking beans and discarding the soaking liquid reduce the substances in beans that can cause gas.

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 270
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 1030mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 9g,
    • Sugars 5g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.