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Chicken and Vegetable Bean Soup

Makes: 4 to 6 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
  • 1  cup  dry great northern beans
  • 6  cups  water
  • 1  cup  chopped onion
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 426,
  • Fat, total (g) 10,
  • chol. (mg) 78,
  • sat. fat (g) 3,
  • carb. (g) 46,
  • fiber (g) 15,
  • pro. (g) 40,
  • sodium (mg) 1454,
  • Vegetables () 2,
  • Starch () 3,
  • Lean Meat () 4,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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