Soup, Chili & Stew
Ham and Bean Soup
Servings and Ingredients
|3||(15 oz each) cans Hy-Vee Great Northern beans, rinsed and drained|
|1 lbs.||red potatoes, peeled and diced|
|1||small onion, diced|
|2||medium carrots, peeled and chopped|
|2||stalks celery, diced|
|1||(32 oz) container Emeril's all-natural chicken stock|
|1||(8 oz) ham steak, cubed|
|Hy-Vee salt and Hy-Vee pepper, to taste|
- Place beans, potatoes, onion, carrots, celery, chicken stock and bay leaves in a 6-quart slow cooker.
- Cover and cook on HIGH for 4 hours.
- Add ham, cover and cook on LOW for an additional hour. Remove bay leaves. Season to taste with salt and pepper.
190 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 10mg
- Sodium: 870mg
- Total Carbohydrates: 35g
- Protein: 12g
Vitamin A 40%
Vitamin C 25%
Hy-Vee Seasons Fall 2008.