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
  • ingredients 9
  • 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.
  • 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.
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