SLOW-COOKER VEGETABLE, BEAN AND HAM SOUP

Slow-Cooker Vegetable, Bean and Ham Soup image

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

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20h20m

Yield 4

Number Of 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

Steps:

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

Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1/2, Fiber 9 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 1030 mg, Sugar 5 g, TransFat 0 g