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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.

3.5 by 18 people
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  • 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

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