MENU
  • Print
    227
  • Save
    716
  • Pinterest
    10
  • Email
    9
  • Facebook
    12

Slow-Cooker Vegetable, Bean and Ham Soup

  • Prep 20 min
  • Total 20 hr 20 min
  • Servings 4

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

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 1/2 Cups
Calories
270
Calories from Fat
35
% Daily Value
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
% Daily Value*:
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.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment