Soups & Stews : Bean & legume Last Updated: Aug 10th, 2009 - 10:44:59 Savory White Bean Soup By Sandra Woodruff  Printer friendly page Yield: 11 servings 2 cups dried great northern or navy beans 6 cups water or low-sodium chicken broth 1 cup chopped onion 2 medium carrots, diced 1/2 cup finely chopped celery 2 teaspoons chicken bouillon granules 1 teaspoon dried savory 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 2 bay leaves 1 large meaty ham bone or 2 to 3 cups diced lean ham 1. Rinse the beans and place in a 4-quart pot. Cover the beans with several inches of water and discard any that float to the top. Soak the beans for at least 4 hours or overnight. (If soaking longer than 4 hours, place the pot in the refrigerator.) Drain off and discard the soaking water. 2. Return the beans to the pot, add the remaining ingredients, and bring to a boil. Reduce the heat to low; cover and simmer for about 2 hours, or until the beans are soft and the liquid is thick. Add a little more water or broth during cooking if needed. 3. If using a ham bone, remove it and trim off the meat. Add the meat back to the soup. Remove the bay leaves just before serving. Nutritional Facts (per 1-cup serving) Calories: 175 Carbohydrates: 26 g Fiber: 9 g Fat: 2 g Sat. Fat: 0.6 g Cholesterol: 14 mg Protein: 14 g Sodium: 433 mg Calcium: 75 mg GI rating: low Diabetic exchanges: 1 1/2 carbohydrate, 2 lean meat Slow cooker method: Place all of the ingredients in a 3 1/2-quart slow cooker. Cook for 10 hours at low, or 5 hours at high setting, or until the beans are soft and the liquid is thick. Do not lift the lid or stir during cooking. Pressure cooker method: Place all of the ingredients in a 6-quart or larger pressure cooker. Add 2 tablespoons olive or canola oil (to prevent foaming). Follow manufacturers directions for locking the pressure cooker and cook for 30 minutes at high pressure, or until the beans are soft and the liquid is thick. © Copyright 2005 by eatsmarttoday.com Top of Page