Bistro Bean Soup Food

PROVENCAL HAM & BEAN SOUP

Provencal Ham & Bean Soup image

There is nothing quite like the wonderful feeling of when you open the door and smell this delicious stew bubbling away in the slow cooker. To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories Lunch

Time 7h15m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

2 cups assorted dried beans for soup
1 can (28 ounces) whole plum tomatoes, undrained
2 cups cubed fully cooked ham
1 large Yukon Gold potato, peeled and chopped
1 medium onion, chopped
1 cup chopped carrot
1 celery rib, chopped
2 garlic cloves, minced
2 teaspoons herbes de Provence
1-1/2 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) unsalted chicken stock
French bread

Steps:

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.

Nutrition Facts : Calories 212 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 887mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.

BISTRO BEAN SOUP

Bistro Bean Soup image

This hearty soup is packed with fiber-rich canned beans and the tomatoes are rich in lycopene, which may help prevent certain cancers, and in vitamin C, which helps your body use the iron in canned beans. Using canned products makes preparing this dish a snap!

Provided by cannedfood

Categories < 60 Mins

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
1/2 cup onion, chopped
8 ounces reduced-fat smoked turkey sausage (sliced 1/4-inch thick)
14 1/2 ounces unsalted undrained stewed tomatoes (one can)
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 teaspoons minced thyme leaves or 1 teaspoon dried thyme leaves ground black pepper, to taste

Steps:

Heat oil in a 3-quart saucepan over medium heat. Add onion and cook until softened. Add sausage and cook for 5 minutes, until sausage is lightly browned. Add tomatoes, 1 can beans, 1 can broth and thyme.
Heat to simmering and simmer for 10 minutes.
Combine remaining beans and broth in a blender or food processor and blend until smooth and creamy.
Stir the purée into soup and bring to a boil; simmer for 5 minutes, then reduce heat and simmer for about 3 minutes. Season with black pepper.
Nutritional Information Per Serving: Calories 180; Total fat 5g; Saturated fat 1g; Cholesterol 15mg; Sodium 570mg; Carbohydrate 22g; Fiber 5g; Protein 11g.

Nutrition Facts : Calories 198.1, Fat 2.8, SaturatedFat 0.5, Sodium 160.1, Carbohydrate 32.4, Fiber 7.4, Sugar 3.4, Protein 13

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