Vegetable, Bean And Ham Soup Recipe
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Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1 cup dried navy beans
1 cup diced cooked ham
1 cup sliced celery
1 cup sliced carrots
2 cans (14 ounce size) fat-free reduced sodium chicken broth
3/4 cup water
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 dried bay leaves
Directions:
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.
Tip: Presoaking beans and discarding the soaking liquid reduces the substances in beans that can cause gas.
NUTRITION INFORMATION PER SERVING: Calories: 240 From Fat: 35 Total Fat 4g Saturated 2g Cholesterol 20mg Sodium 960mg Total Carbohydrate 37g Dietary Fiber 9g Sugars 6g Protein 23g
EXCHANGES: 2 Starch, 2 1/2 Very Lean Meat, 1/2 Fat
CARBOHYDRATE CHOICES: 2
This recipe from CDKitchen for Vegetable, Bean And Ham Soup serves/makes 4
Recipe ID: 42311
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