French Country Soup

By JenHall

yum - this recipe includes beans, not sure if we will be eating these anymore but I made it with beans. It was very good but could definately make again & leave the beans out & replace with more veggies.

Maybe more carrots & some potatoes?

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 teaspoons dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Toasted French bread slices (optional)

Preparation

Step 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.

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.

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.

Nutrition Facts
Servings Per Recipe 6 servingsCalories 288, Total Fat (g) 3, Saturated Fat (g) 1, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 1, Cholesterol (mg) 45, Sodium (mg) 652, Carbohydrate (g) 31, Total Sugar (g) 5, Fiber (g) 11, Protein (g) 27, Vitamin C (DV%) 8, Calcium (DV%) 8, Iron (DV%) 21, Percent Daily Values are based on a 2,000 calorie diet