Navy Bean Vegetable Soup
My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon pepper
- 1 medium onion chopped
- 1 envelope onion soup mix
- 8 cups water
- 2 celery ribs chopped
- 2 cups cubed fully cooked ham
- 1 leaf
- 4 medium carrots thinly sliced
- 1-1/2 cups dried navy beans
- 1 envelope vegetable recipe mix (knorr)
- Carbohydrate 4.28882832211538 g
- Cholesterol 0 mg
- Fat 0.0725638942307692 g
- Fiber 0.901803658670493 g
- Protein 0.482907203525641 g
- Saturated Fat 0.0136319429487179 g
- Serving Size 1 1 servings (3 quarts). (188g)
- Sodium 286.709709620727 mg
- Sugar 3.38702466344489 g
- Trans Fat 0.0164847942307692 g
- Calories 19 calories
In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf.
