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Navy Bean Vegetable Soup Recipe

Navy Bean Vegetable Soup Recipe

"My family likes bean soup, so I came up with this hearty version," reports Eleanor Mielke. The Mitchell, South Dakota reader says leftovers freeze well for first-rate future meals.
TOTAL TIME: Prep: 15 min. Cook: 9 hours YIELD:12 servings

Ingredients

  • 4 medium carrots, thinly sliced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 cups cubed fully cooked ham
  • 1-1/2 cups dried navy beans
  • 1 envelope vegetable recipe mix (Knorr)
  • 1 envelope onion soup mix
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 8 cups water

Directions

  • 1. In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf. Yield: 12 servings (3 quarts).

Nutritional Facts

1 serving (1 cup) equals 157 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 763 mg sodium, 24 g carbohydrate, 8 g fiber, 11 g protein.