« Meatball Pasta Soup | Main | Quick Corn and Bean Chili »

Vegetable, Bean and Ham Soup

Prep Time: 15 minutes
Total Time: 20 hours 15 minutes

1 cup dried navy beans, sorted rinsed
1 cup diced cooked ham (about 6 oz)
1 cup sliced celery
1 cup sliced carrots
2 (14.5-oz) cans ready-to-serve chicken broth
3/4 cup water
1/4 tsp garlic powder
1/4 tsp pepper
2 bay leaves

Soak beans 8 hours or overnight. Drain. *

In 3 1/2 to 4 quart slow cooker, combine beans and all remaining ingredients; mix well.

Cover; cook on low setting for 8-12 hours.

At serving time, remove and discard bay leaves.

280 calories, 4 g fat

* Soak dried beans overnight in enough water to cover them by two inches. Or quick-soak the beans; place them in a large saucepan and add water to cover. Bring the mixture to a boil over high heat. Reduce heat, cover and simmer the beans for 2 minutes. Remove the saucepan from the heat and let it stand, covered, for 1 hour. Drain and rinse the beans thoroughly.

Pillsbury Home-Cooked Soups and Stews