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Slow-Cooker Vegetable, Bean and Ham Soup

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By Betty Crocker Kitchens
Updated Apr 30, 2010
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After soaking and simmering, good-for-you legumes end up tender in this hearty soup that serves four.

Slow-Cooker Vegetable, Bean and Ham Soup

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

Instructions

  • Step 
    1
    Sort beans; rinse well and drain. Soak beans at least 8 hours or overnight as directed on bag; drain.
  • Step 
    2
    In 3- to 4-quart slow cooker, mix beans and all remaining ingredients.
  • Step 
    3
    Cover; cook on Low setting 8 to 12 hours. Before serving, remove and discard bay leaves.

Nutrition

270 Calories
4g Total Fat
21g Protein
37g Total Carbohydrate
5g Sugars

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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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