Slow Cooker Navy Bean Soup

By srumbel

It was seriously good and so simple to make.
from preventionrd

Ingredients

• 1 1/2 cups dried navy beans
• 3 celery ribs, diced
• 1/2 sweet onion, diced
• 1 cube chicken bouillon, crumbled
• 1 (15 oz) can great northern beans (undrained)
• 1 (15 oz) can low-sodium chicken broth
• 8 oz 98% fat-free, reduced sodium, lean ham, finely diced
• 1 1/2 tsp onion powder
• 1/2 tsp salt
• 1 tsp dried parsley
• 1 tsp dried basil
• 1 tsp dried sage
• 1 tsp garlic powder
• 1 bay leaf
• 1/2 tsp pepper

Preparation

Step 1

Soak dried beans in plenty of water overnight at room temperature. Drain beans and transfer to a crock pot; add enough water to cover the beans with about 1 inch of water (doesn’t have to be exact).

Add the remaining ingredients to the crock pot; stir. Cook on low for 9-12 hours (the longer the better). Stir before serving hot.

Yield: 6 servings (about 1 1/3 cup each)

Nutrition Information (per serving): 208 calories; 2.3 g. fat; 17 mg. cholesterol; 921 mg. sodium; 36.5 g. carbohydrate; 15.7 g. fiber; 19.5 g. protein; 3.5 g. sugar

Result: This was so good, especially the leftovers…the longer this soup sits, the better it gets. I especially love
that you can cook the soup ALL day in the crock pot – the longer the better. Other than the sodium content, this soup is insanely healthy — packed with fiber, low in fat, and generous in protein. This will stick to your ribs!