Crock Navy Bean Soup

By Tonya_Speed

NUTRITION per serving: 231 Calories; 2g Fat; 17g Protein; 38g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 587mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable. Points: 4

Ingredients

• 1 pound dried navy beans, pre-soaked
• 6 cups low sodium chicken broth
• 3/4 cup chopped onion
• 1/4 cup chopped celery
• 2 cloves garlic, pressed
• 1/2 bay leaf
• 1 (14.5-oz.) can diced tomatoes, un-drained
• Salt and pepper to taste

Details

Servings 8
Adapted from savingdinner.com

Preparation

Step 1

Combine the first six ingredients in slow cooker; cook on High for 1 hour, then reduce heat to Low and cook for 8 to 10 hours. When beans are tender, add tomatoes and salt and pepper to taste.

SERVING SUGGESTION: A big spinach salad and some crusty bread.