French Country Soup

French Country Soup
French Country Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces dry navy, Great Northern, or cannellini beans(white kidney beans)

  • 6

    cups water

  • 1

    pound beef or lamb stew meat, cut into 1-inch cubes

  • 4

    cups reduced-sodium chicken broth

  • 2

    medium carrots, cut into 1-inch pieces

  • 2

    stalks celery, cut into 1-inch pieces

  • 1

    large onion, cut into wedges

  • 1

    cup dry white wine

  • 6

    cloves garlic, minced (1 tablespoon)

  • 3

    bay leaves

  • 1 1/2

    1 1/2

  • teaspoons dried rosemary, crushed

  • 1/2

    1/2

  • teaspoon salt

  • 1/4

    1/4

  • teaspoon ground black pepper

  • Toasted French bread slices (optional)

Directions

1. Rinse and drain beans. In a 4-quart Dutch oven, combine beans and the water. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. 2. Drain beans in colander; rinse beans. In a 3-1/2- to 6-quart slow cooker, stir together beans, meat, broth, carrots, celery, onion, wine, garlic, bay leaves, rosemary, salt, and pepper. 3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaves before serving. If desired, serve with toasted French bread slices. Makes 6 servings.

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