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Slow-Cooker Vegetable, Bean and Ham Soup

  • Prep 20 min
  • Total 20 hr 20 min
  • Servings 4
  • Save
    713
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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

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