French Country Soup

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12 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
  • Stand: 1 hr
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French Country Soup
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)
Directions
  1. 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.
  2. 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.
  3. 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)
    Per serving:
  • 288 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 45 mg chol.,
  • 652 mg sodium,
  • 31 g carb.,
  • 11 g fiber,
  • 5 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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