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Slow-Cooker Vegetable, Bean and Ham Soup

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Slow-Cooker Vegetable, Bean and Ham Soup

Prep 20 min
Total 20 hr 20 min
Ingredients 9
Servings 4

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

By Betty Crocker Kitchens

December 24, 2009

Ingredients

cup dried navy beans (from 16-oz bag)

cup diced cooked ham (about 6 oz)

cup sliced celery (about 2 medium stalks)

cup sliced carrots (about 2 medium)

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

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;