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French Country Soup

Makes: 6 servings
Prep 20 mins Cook 8 hrs to 10 hrs  (low) or 4 to 5 hours (high) Stand 1 hr
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 288,
  • Fat, total (g) 3,
  • chol. (mg) 45,
  • sat. fat (g) 1,
  • carb. (g) 31,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 11,
  • sugar (g) 5,
  • pro. (g) 27,
  • vit. A (IU) 3013,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 652,
  • Potassium (mg) 747,
  • calcium (mg) 81,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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