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Vegetable & Bean Soup
4 h 25 m
Diabetic Living Magazine
“This slow-cooker ham and bean soup is bursting with vegetables. All but two ingredients go right into the cooker and combine to create the most delicious soup. Add pasta and chopped cabbage for the last hour and you'll be rewarded with a heartwarming one-pot meal that serves eight.”
1 (32 ounce) carton reduced-sodium chicken broth
1 (24 ounce) jar lower-sodium Italian pasta sauce
1 pint cherry or grape tomatoes, halved
2 cups fresh green beans, trimmed and cut into 1-inch pieces
1 (15 ounce) can no-salt-added cannellini beans (white kidney beans), rinsed and drained
1 cup chopped fresh mushrooms
2 medium carrots, sliced (1 cup)
1 medium yellow bell pepper, chopped ( ¾ cup)
1 medium onion, chopped ( ½ cup)
¼ cup finely chopped ham
1 teaspoon dried Italian seasoning, crushed
2 cloves garlic, minced
¼ teaspoon ground pepper
2 cups chopped fresh cabbage
½ cup dried tiny pasta, such as orzo or ditalini
1Combine broth, pasta sauce, tomatoes, green beans, cannellini beans, mushrooms, carrots, bell pepper, onion, ham, Italian seasoning, garlic and ground pepper in a 5- to 6-quart slow cooker (see Tip). Stir gently to mix.
2Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. If using Low, turn to High and stir in cabbage and pasta. Cover and cook for 1 hour more or until pasta is tender.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.