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
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
-
Step1Sort beans; rinse well and drain. Soak beans at least 8 hours or overnight as directed on bag; drain.
-
Step2In 3- to 4-quart slow cooker, mix beans and all remaining ingredients.
-
Step3Cover; 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 1/2Tips from the Betty Crocker Kitchens
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