Chicken and Vegetable Bean Soup
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By Sarah WINCHESTER
Chicken and Vegetable Bean Soup
4 steps
Prep:20minCook:4h
Soup for the fall
Updated at: Thu, 17 Aug 2023 08:50:57 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
10
Low
Nutrition per serving
Calories242.4 kcal (12%)
Total Fat7.5 g (11%)
Carbs28.2 g (11%)
Sugars4.4 g (5%)
Protein17 g (34%)
Sodium816.7 mg (41%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 cupdry great northern beans
6 cupswater
1 cupchopped onion
1fennel bulb
medium, trimmed and cut into 1/2-inch pieces
2carrots
medium, chopped
2cloves garlic
minced
2 tablespoonsfresh parsley
snipped
1 teaspoondried rosemary
crushed
¼ teaspoonpepper
4 ½ cupschicken broth
2 cupschicken
shredded or chopped, cooked
1 x 14 ouncecan diced tomatoes
undrained
Instructions
Step 1
. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Step 2
Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.
Step 3
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Step 4
If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.
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