Provencal Bean Soup Crock Pot Food

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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

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.

PROVENCAL BEAN SOUP (CROCK POT)



Provencal Bean Soup (Crock Pot) image

Make and share this Provencal Bean Soup (Crock Pot) recipe from Food.com.

Provided by GingerlyJ

Categories     Ham

Time 8h5m

Yield 2 pounds, 8-12 serving(s)

Number Of Ingredients 9

six cups chicken stock
1 1/2 lbs dried white beans
2 cups diced ham
1 cup dry white wine
1/2 cup diced carrot
1/2 cup diced celery
1 small onion, diced
1 1/2 tablespoons herbes de provence
1/4 teaspoon cracked black pepper

Steps:

  • Put everything into crockpot and cook on low 8 hours.

Nutrition Facts : Calories 367, Fat 2.8, SaturatedFat 0.9, Cholesterol 18.2, Sodium 556.6, Carbohydrate 53.9, Fiber 13.4, Sugar 2.9, Protein 27.9

SLOW COOKER VEGETABLE BEAN SOUP



Slow Cooker Vegetable Bean Soup image

Kitchen staples and canned goods help me get this heartwarming soup on the table with very little preparation. Feel free to change the ingredients according to your tastes by adding a few of your favorite vegetables, or swap out some of the beans with the variety you like best.-Belinda Moran, Woodbury, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 7 servings.

Number Of Ingredients 19

2 cans (14-1/2 ounces each) petite diced tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) tomato sauce
1 cup chopped green pepper
1 cup chopped zucchini
3/4 cup water
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chili powder
4 teaspoons dried oregano
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon salt
2 bay leaves

Steps:

  • In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving.

Nutrition Facts : Calories 268 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1296mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 14g fiber), Protein 13g protein.

CROCK POT BEAN SOUP



Crock Pot Bean Soup image

Make and share this Crock Pot Bean Soup recipe from Food.com.

Provided by OldChef

Categories     Beans

Time 8h10m

Yield 8-12 serving(s)

Number Of Ingredients 25

1 1/2 cups dried baby lima beans
1 1/2 cups dried great northern beans
1 tablespoon salt
8 cups water
1 smoked ham hock
1 cup diced smoked ham
1 cup diced Little Smokies sausage
1/2 lb bacon, diced and fried crisp,reserve 2 tbs bacon grease
1 medium onion, chopped
2 stalks celery, diced
1 medium carrot, shredded
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons salt
1 teaspoon fresh ground pepper
2 teaspoons beef bouillon, crystals
2 teaspoons msg
1 teaspoon sugar
2 bay leaves
2 tablespoons Worcestershire sauce
1 teaspoon A.1. Original Sauce
2 teaspoons liquid smoke
2 tablespoons rendered bacon fat

Steps:

  • RINSE AND SORT BEANS AND PUT IN LARGE POT WITH WATER AND SALT.
  • BRING TO BOIL AND BOIL FOR TWO MINUTES.
  • TURN OFF HEAT, COVER, AND LET STAND FOR 1 HOUR.
  • RINSE, DRAIN, AND TRANSFER TO CROCK POT.
  • COMBINE ALL INGREDIENTS IN 6 ½ QUART CROCK POT WITH 10 CUPS WATER.
  • COOK ON LOW FOR 8 HOURS.
  • REMOVE HAM HOCK.
  • CUT OFF USEABLE MEAT AND RETURN MEAT TO POT.
  • REMOVE BAY LEAVES.
  • FOR THICKER SOUP, STIR IN 1 TBS CORN STARCH MIXED WITH 2 TBS WATER.
  • COOK ON HIGH FOR 30 MINUTES TO 1 HOUR.
  • ADJUST SEASONINGS TO TASTE.
  • Makes enough to feed a Third World Country or two teen-agers!

Nutrition Facts : Calories 391.5, Fat 13.6, SaturatedFat 4.5, Cholesterol 19.3, Sodium 1765.8, Carbohydrate 49.7, Fiber 15.5, Sugar 6, Protein 19

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