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  • 8 ounces dry navy, Great Northern, or cannellini beans (white kidney beans)
  • 6 cups water
  • 1 pound beef or lamb stew meat, cut into 1-inch cubes
  • 4 cups reduced-sodium chicken broth
  • 2 medium carrots, cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1 large onion, cut into wedges
  • 1 cup dry white wine
  • 6 cloves garlic, minced (1 tablespoon)
  • 3 bay leaves
  • 1 1/2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Toasted French bread slices (optional)
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Rinse and drain beans. In a 4-quart Dutch oven, combine beans and the water. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour.
Drain beans in colander; rinse beans. In a 3-1/2- to 6-quart slow cooker, stir together beans, meat, broth, carrots, celery, onion, wine, garlic, bay leaves, rosemary, salt, and pepper.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaves before serving. If desired, serve with toasted French bread slices. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 288, Fat, total (g) 3, chol. (mg) 45, sat. fat (g) 1, carb. (g) 31, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 11, sugar (g) 5, pro. (g) 27, vit. A (IU) 3012.59, vit. C (mg) 4.72, Thiamin (mg) 0.27, Riboflavin (mg) 0.24, Niacin (mg) 4.74, Pyridoxine (Vit. B6) (mg) 0.39, Folate (g) 80.64, Cobalamin (Vit. B12) (g) 2.01, sodium (mg) 652, Potassium (mg) 747, calcium (mg) 80.77, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet
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