French Country Soup

By ClaudiaJan

Ingredients

• Ingredients
• 8 * 8 ounces dry navy, Great Northern, or cannellini beans (white kidney beans)
• 6 * 6 cups water
• 1 * 1 pound beef or lamb stew meat, cut into 1-inch cubes
• 4 * 4 cups reduced-sodium chicken broth
• 2 * 2 medium carrots, cut into 1-inch pieces
• 2 * 2 stalks celery, cut into 1-inch pieces
• 1 * 1 large onion, cut into wedges
• 1 * 1 cup dry white wine
• 6 * 6 cloves garlic, minced (1 tablespoon)
• 3 * 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

Servings 6
Adapted from bhg.com

Preparation

Step 1

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.