Shelley's White Bean Soup
8 oz dry, white beans
1T vegetable oil
3 oz ham, diced
1 Stalk celery, diced
3 oz carrots, diced
2 slices onion, diced
2 cloves garlic, minced
2 tsp rosemary
Salt and pepper, to taste
In crock pot, add beans with enough water to leave a couple inches of clearance. Beans will expand as they soften, and it's important to make sure they don't go dry. I added chicken broth as this happens, a little at a time.
In a skillet, heat oil and saute all diced vegetables until slightly softened. Add minced garlic towards -the end of this process. Add this to the beans, and cook on high for about 7-8 hours or until soft. Remember to add more liquid (water or chicken broth) to keep soup from becoming too thick or to dry out. I like my soup a little brothy, so I added to make sure that occurred.
This recipe made about 6 normal portions, or in my case, about 10 - 1/2 cup portions.
As close as I can calculate, this is the nutritional breakdown per serving:
Protein - 11 g, Carbohydrates - 18 g
Fiber - 5 g Fat - 5 g Calories - 156