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á-7780

French Country Soup

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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)

Details

Preparation

Step 1

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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