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.

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16 users rated this recipe an average rating of 3.5
  • 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
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Chicken and Vegetable Bean Soup
Ingredients
1
cup dry great northern beans
6
cups water
1
medium fennel bulb, trimmed and cut into 1/2-inch pieces
2
medium carrots, chopped
2
cloves garlic, minced
2
tablespoons snipped fresh parsley
1
teaspoon dried rosemary, crushed
1/4
teaspoon pepper
4 1/2
cups chicken broth
2 1/2
cups shredded or chopped cooked chicken
1
14 1/2 ounce can diced tomatoes, undrained
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
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