Popular in Food

Chicken and Vegetable Bean Soup

This healthy, low-fat soup can be prepped in just 15 minutes then cooked in the slow cooker until dinner.

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
0 did it
3.5 by 18 people
42K views
Rate me!
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 4 hrs 30 mins to 5 hrs 30 mins (low) or 8-1/2 to 10-1/2 hours (high)
  • Stand: 1 hr

Chicken and Vegetable Bean Soup

Ingredients

Directions

  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.
  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.
  3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  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.

Nutrition Facts (Chicken and Vegetable Bean Soup)

    Per serving:
  • 426 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 78 mg chol.,
  • 1454 mg sodium,
  • 46 g carb.,
  • 15 g fiber,
  • 40 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
0 did it

Comments

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Done Cancel close
No one has shared their photo yet.
close