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Slow-Cooker Vegetable, Bean and Ham Soup
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-
Prep
20
min
-
Total
20
hr
20
min
-
Servings
4
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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
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Steps
-
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.
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-
Presoaking beans and discarding the soaking liquid reduce the substances in beans that can cause gas.
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Nutrition Facts
Serving Size:
1 1/2 Cups
- Calories
- 270
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 1030mg
- 43%
- Potassium
- 940mg
- 27%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 9g
- 36%
- Sugars
- 5g
- Protein
- 21g
- Vitamin A
- 110%
- 110%
- Vitamin C
- 6%
- 6%
- Calcium
- 10%
- 10%
- Iron
- 25%
- 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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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