Ingredients
1
cup dried navy beans (from 16-oz bag)
1
cup diced cooked ham (about 6 oz)
1
cup sliced celery (about 2 medium stalks)
1
cup sliced carrots (about 2 medium)
2
cans (14 oz each) fat-free chicken broth with 33% less sodium
3/4
cup water
1/4
teaspoon garlic powder
1/4
teaspoon pepper
2
dried bay leaves
Preparation
Sort beans; rinse well and drain. Soak beans at least 8 hours or overnight as directed on bag; drain.
In 3- to 4-quart slow cooker, mix beans and all remaining ingredients.
Cover; cook on Low setting 8 to 12 hours. Before serving, remove and discard bay leaves.
