Navy Bean Vegetable Soup

Name: Navy Bean Vegetable Soup
Prep time: 35 min
Cook time: 9 h
Total time: 9 h 35 min
Yield: 12 servings (3 quarts).
Ingredients: 1-1/2 cups dried navy beans; 8 cups water; 4 medium carrots, thinly sliced; 2 celery ribs, chopped; 1 medium onion, chopped; 2 cups cubed fully cooked ham; 1 envelope vegetable recipe mix (Knorr); 1 envelope onion soup mix; 1 bay leaf; 1/2 teaspoon pepper

TOTAL TIME: Prep: 35 min. + soaking Cook: 9 hours YIELD: 12 servings (3 quarts).

My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota

Ingredients

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

Directions

1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
3. Transfer beans to a 5-qt. slow cooker. Add 8 cups water. Stir in remaining ingredients. Cover and cook on low until beans are tender, 9-10 hours. Discard bay leaf.

Nutrition Facts

1 cup: 157 calories, 2g fat (1g saturated fat), 12mg cholesterol, 763mg sodium, 24g carbohydrate (4g sugars, 8g fiber), 11g protein.

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