Jump to content
Health Discovery Network

northern bean soup???

Recommended Posts

Anyone have a good recipe for this and point value? Thanks I would like to make in the crockpot if I could. Thnk you

Share this post

Link to post
Share on other sites

My mom always made it when I was growing up in the crock pot. She put water onions, diced ham and the beans in the crockpot all day. It was good. Seems like it would be easy to figure the points.


Instead of giving myself reasons why I can't, I give myself reasons why can!


Share this post

Link to post
Share on other sites

I did a search yesterday and found tons of recipes online. That is what I made for dinner last night. I used the onions, celery, carrots, sauted them in my healthy oil, poured in some ff chicken stock and simmered them until tender and then used canned beans that had been rinsed. Sure was good. Maybe I will have that for lunch.

You can't get there from here.

Share this post

Link to post
Share on other sites

Ham and Bean Soup - 5 points

1 1/2 Pounds Dry Pinto Beans, sorted for rocks, then rinsed

1 Pound 95% Fat Free Ham, cubed small

1 Cup Onion, diced

4 Tablespoons Ham Base (optional)

1/2 teaspoon Black Ground Pepper

1. Bean Preparation:

2. Place beans into crockpot and cover with boiling water. Place lid on crockpot and let stand overnight.

3. (OR)

4. Place beans into a large pot and cover with water, boil 1 to 2 minutes, then let stand 1-4 hours.

5. To make soup:

6. Rinse beans with water, and place them into the crockpot.

7. Add ham and onion.

8. Add just enough water to cover the beans.

9. Mix in ham base and pepper.

10. Cover crockpot with lid and cook on high setting for about 5 hours, or until beans are tender and soup starts to thicken.

Servings: 12

Notes: Makes 12 Cups

5 Points Per (1 Cup) Serving

Categories: Bean, Crockpot, Soup

Internet Address: http://www.angelfire.com/pop2/wwaimee/RecipeFiles/Crockpot/CP4.html



Kielbasa-Bean Slow Cooker Soup- 3 points


50 ounces fat-free chicken broth, four 14.5 oz cans

16 oz low-fat sausage, smoked, or reduced-fat kielbasa, cut in half lengthwise and then sliced

15 oz canned black beans, rinsed and drained

15 oz canned pinto beans, rinsed and drained

4 medium carrot(s), chopped

3 medium celery, stalks, chopped

1 large onion(s), chopped

1 tsp dried thyme

14 1/2 oz canned diced tomatoes, undrained


1. Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until beans are tender.

2. Stir in tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.

Servings: 8

Notes: POINTS® Value | 3

Servings | 8

Preparation Time | 10 min

Cooking Time | 375 min

Level of Difficulty | Easy

Categories: Bean, Crockpot, Soup

Internet Address: http://www.healthdiscovery.net/forums/showthread.php?t=81273

Smoky Ham and Navy Bean Stew (5 points)

1 pound extra lean ham, cut into 1/2" cubes (3 cups) *see note

2 cups water

1 cup dried navy beans

1 cup sliced celery

2 medium carrots, sliced

1/4 teaspoon dried thyme leaves

1/4 teaspoon liquid smoke flavoring

1/4 cup chopped fresh parsley

Note: I used extra lean ham it called for cooked ham. I believe they used extra lean cooked ham as per the Nutritional Values.


In 3-1/2 to 4 quart slow cooker, combine all ingredients except parsley; mix well. Cover and cook on low setting for 10 to 12 hours. Just before serving, stir in parsley.


4 (1-1/4 cup) servings. Yield: "5 cups"


Per Serving: 345 Calories; 6g Fat; 34g Protein; 38g Carbohydrate; 14g Dietary Fiber; 53mg Cholesterol; 1675mg Sodium.



Three Bean and Pork Slow Cooker Chili - 5 Points (More like a chili - but very good!)


1 medium onion(s), chopped

2 medium garlic clove(s), minced

1 cup carrot(s), chopped

1 Tbsp chili powder, medium-hot

1 tsp dried oregano, crushed

1 medium jalapeno pepper(s), seeded, chopped or 1 canned chipotle pepper in adobo, chopped (do not touch seeds with bare hands)

1/2 tsp table salt

1/2 tsp black pepper, freshly ground

2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks

15 oz canned black beans, drained and rinsed

15 oz canned kidney beans, drained and rinsed

15 oz canned pinto beans, drained and rinsed

1 cup canned tomato puree

29 oz canned diced tomatoes, with green pepper, celery and onion, undrained

6 oz canned tomato paste


1. Combine onion, garlic, carrots, chili powder, oregano, chilies, salt and pepper in a 5-quart (or larger) slow cooker. Stir. Add remaining ingredients. Stir again.

2. Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. (Note: Start the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.)


Servings: 10

Notes: POINTS® value | 5

Servings | 10

Preparation Time | 35 min

Cooking Time | 480 min

Level of Difficulty | Easy

main meals | Chunks of pork tenderloin make this chili especially robust. Spicy peppers further enhance the flavor.

Categories: Chili, Crockpot

Source: http://www.weightwatchers.com/util/prt/recipe.aspx?Type=1&RecipeID=95051





Vegetarian Navy Bean Soup (2 Points) - Serves 8


16 ounces navy beans, rinsed

8 cups water

1 cup carrots, finely chopped

1 cup celery, finely chopped & leaves

1/2 cup onion, finely chopped

1 cup tomato vegetable cocktail juice

1 tablespoon chicken-flavor instant bouillon

1/8 teaspoon crushed red pepper flakes

1. In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30 minutes; remove from heat. Let stand 1-1/2 hours or until beans are tender. In slow cooker, combine beans (and water) and all remaining ingredients; mix well. Cover and cook on low setting for 6 to 8 hours or until beans and vegetables are very tender.


2. 8 (1 cup) servings. Per Serving: 211 Calories; 1g Fat; 13g Protein; 39g Carbohydrate; 15g Dietary Fiber; trace Cholesterol; 284mg Sodium.

quotation-open.png Success is the sum of small efforts repeated day in and day out. quotation-close.png


Barb A

Share this post

Link to post
Share on other sites

North Woods Bean Soup - 3.5 Points


Cooking spray

1 cup baby carrots, halved

1 cup chopped onion

2 garlic cloves, minced

7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces

4 cups fat-free less-sodium chicken broth

1/2 teaspoon dried Italian seasoning

1/2 teaspoon black pepper

2 cans Great Northern beans (15.8-ounce) drained and rinsed

1 bag fresh baby spinach leaves (6-ounce)


1. Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

2. Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

3. Yield: 5 servings (serving size: about 1 1/2 cups)

4. CALORIES 227(15% from fat); FAT 3.9g (sat 1.2g,mono 1.3g,poly 1.2g); PROTEIN 18.1g; CHOLESTEROL 26mg; CALCIUM 112mg; SODIUM 750mg; FIBER 6.7g; IRON 3.5mg; CARBOHYDRATE 30.8g

Servings: 5

Notes: Pureeing some of the soup lends body to the dish. Stir in fresh spinach after the soup is removed from heat so it won't overcook and lose its bright color.

Categories: bean, soup

Source: http://food.cookinglight.com/cooking/recipefinder.dyn?action=printerFriendly&recipe_id=231620

quotation-open.png Success is the sum of small efforts repeated day in and day out. quotation-close.png


Barb A

Share this post

Link to post
Share on other sites

Ham and Bean Soup in the Crockpot


2 lbs. Great Northern beans

2 pkgs. Ham shanks (find these in the meat dept.—they look kind of gross, but they make this soup fabulous!!)

1 large onion, chopped

3 cloves garlic or 2 tsp. garlic powder

Salt & pepper


Soak beans overnight in large bowl. Drain and rinse.


Wrap the ham shanks in cheesecloth and tie with string. Place in Crockpot, add beans, onion and spices. Fill Crockpot with water. Cook on low for 8 hours. Remove ham shanks to a large bowl, remove cheesecloth and remove all bones and fat from meat. Shred meat with 2 forks.

Put 4 cups beans and broth into blender and puree’. Add meat and puree’ to Crockpot and mix well.

Leftovers of this will be very thick so you’ll have to add additional water. This will lower the point value depending on how much water you add.


½ C. beans only=100 calories, 6 g. fiber, 0.5 g. fat

Ham = 1 pt. per oz.

I figure this is 2-3 points per cup when first made. If you mix 2 C. leftover soup with 1 C. water, it is easily only 2 pts. per cup.



"The only one who can stop me is me---and I can take her!"


ginnyb (aka loves2cook!) "It's not the falling down, it's the staying down!!"

Share this post

Link to post
Share on other sites

You can take any one of these recipes and instead of adding the meat, add about 4 slices of turkey bacon or center cut bacon (2 points) for the flavoring, and it comes out just as well. I usually just put in the beans, water, salt, pepper, a pinch of garlic powder and a few slices of bacon and DH and I have a COW over this stuff. SO good.


Happy Bean Souping! :)

Trish HW: 190 SW: 170 CW: 164.2 GW: 135ish

Share this post

Link to post
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in

Sign In Now

  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.