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Chicken and Vegetable Bean Soup
Ingredients
-
1
cup dry great northern beans
-
6
cups water
-
1
cup chopped onion
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1
medium fennel bulb, trimmed and cut into 1/2-inch pieces
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2
medium carrots, chopped
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2
cloves garlic, minced
-
2
tablespoons snipped fresh parsley
-
1
teaspoon dried rosemary, crushed
-
1/4
teaspoon pepper
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4 1/2
cups chicken broth
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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)
- Servings Per Recipe 4,
- Calories 426,
- Protein (gm) 40,
- Carbohydrate (gm) 46,
- Fat, total (gm) 10,
- Cholesterol (mg) 78,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 15,
- Sodium (mg) 1454,
- Vegetables () 2,
- Starch () 3,
- Very Lean Meat () 4,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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