French Country Soup

By EricS52

Makes: 6 servings
Prep: 20 mins
Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
Stand: 1 hr

Ingredients

• 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)

Details

Adapted from bhg.com

Preparation

Step 1

Directions

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 (French Country Soup)

288 kcal cal.;
3 g Fat, total;
45 mg chol.;
1 g sat. fat;
31 g carb.;
1 g Monosaturated fat;
1 g Polyunsaturated fat;
11 g fiber;
5 g sugar;
27 g pro.;
3013 IU vit. A;
5 mg vit. C;
4 mg iron;
81 mg calcium;
2 µg Cobalamin (Vit. B12);
81 µg Folate;
747 mg Potassium;
652 mg sodium;
0 mg Riboflavin;
0 mg Thiamin;
0 mg Pyridoxine (Vit. B6);
5 mg Niacin
Percent Daily Values are based on a 2,000 calorie diet