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Navy Bean Vegetable Soup

Total Time

Prep: 15 min. Cook: 9 hours

Makes

12 servings (3 quarts)

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
Navy Bean Vegetable Soup Recipe photo by Taste of Home

Ingredients

  • 4 medium carrots, thinly sliced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 cups cubed fully cooked ham
  • 1-1/2 cups dried navy beans
  • 1 envelope vegetable recipe mix (Knorr)
  • 1 envelope onion soup mix
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 8 cups water

Directions

  1. In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9-10 hours. Discard bay leaf.

Nutrition Facts

1 cup: 157 calories, 2g fat (1g saturated fat), 12mg cholesterol, 763mg sodium, 24g carbohydrate (4g sugars, 8g fiber), 11g protein.

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