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 min
  • Total Time 20 hr 20 min
  • Servings 4

Ingredients

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.

Expert Tips

Presoaking beans and discarding the soaking liquid reduce the substances in beans that can cause gas.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
270
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
1030mg
1030%;
Total Carbohydrate
37g
37%
(Dietary Fiber
9g
9%
  Sugars
5g
5%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
6%;
Calcium
10%;
Iron
25%;
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.