French Country Soup

A hearty soup from the slow-cooker. Adapted from BHG.

• Ready In: 11 hrs 20 mins
• Serves: 6

Ingredients

• 1⁄2 lb dried navy beans or 1⁄2 lb dried great northern beans
• 6  cups water
• 1  lb lamb or 1  lb beef stew meat, cut into 1 inch cubes
• 2  medium carrots, cut into 1 inch pieces
• 2  stalks celery, cut into 1 inch pieces
• 1  large onion, cut into wedges
• 6  cloves garlic, minced
• 4  cups  ready-to-serve low sodium chicken broth
• 1  cup dry white wine
• 3  bay leaves
• 1 1⁄2 teaspoons dried rosemary
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Rinse the beans, then drain.
2. ADd the beans and water to a large soup pot.
3. Bring to a boil; lower the heat and simmer for 10 minutes.
4. Take off the stove and let set for 1 hour.
5. Drain beans and rinse.
6. Transfer beans to a 6-quart slow-cooker along with stew meat, and the rest of the ingredients; stir to combine.
7. Cover and cook on LOW for 8-10 hours.
8. Take out bay leaves and adjust seasonings to taste;.
9. Serve.