1cupdry mixed beanssorted, rinsed and soaked overnight
3/4cupdiced carrot
3/4cupdiced celery
3/4cupchopped onion
1 1/2cupschopped turkey ham
214.5 ounce cans low sodium chicken broth
1 1/2tablespoonsdried parsley
3/8teaspoonthyme
1/2teaspoonbaking soda
Sea salt and freshly ground black pepperto taste, after beans are cooked
Instructions
DO-AHEAD TIP: Soak beans overnight.
Sort, rinse and soak beans overnight in water. Next day, drain beans and place in a slow cooker; cover with water and cook on LOW FOR 4 hours. Add remaining ingredients (except salt and pepper) and cook for 2 to 3 hours or until beans are tender, adding more water as needed; salt and pepper to taste and serve.
Notes
NUTRITION: 223 Calories (kcal); 4g Total Fat; (16% calories from fat); 21g Protein; 10g Fiber; 26g Carbohydrate; 33mg Cholesterol; 1026mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.SERVING SUGGESTION: Serve in bowls with a big salad on the side. Add some corn muffins.VEGETARIAN: Skip the ham and use vegetable broth.