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Slow-Cooker Tuscan Bean Soup

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By Betty Crocker Kitchens
Updated Nov 15, 2010
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Cool weather? Warm tummies with a slow cooker hearty soup.

Slow-Cooker Tuscan Bean Soup

  • Prep Time 25 min
  • Total 8 hr 25 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 1 lb small red potatoes, cut into fourths (about 3 cups)
  • 4 medium carrots, sliced (2 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
  • 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 cups diced fully cooked ham
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive or vegetable oil
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.
  • Step 
    2
    Cover: cook on Low heat setting 8 to 10 hours.
  • Step 
    3
    Stir in parsley and oil before serving.

Nutrition

380 Calories
8g Total Fat
27g Protein
50g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
1470mg
61%
Potassium
1570mg
45%
Total Carbohydrate
50g
17%
Dietary Fiber
11g
44%
Sugars
4g
Protein
27g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
40%
40%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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