Slow-Cooker Vegetable, Bean and Ham Soup

Name: Slow-Cooker Vegetable, Bean and Ham Soup
Prep time: 20 min
Total time: 20 h 20 min
Yield: 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

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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.

By Pillsbury Kitchens

Updated December 24, 2009

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

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.

Presoaking beans and discarding the soaking liquid reduce the substances in beans that can cause gas.

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

% 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;