- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 168.8
- Total Fat: 1.0 g
- Cholesterol: 7.2 mg
- Sodium: 832.6 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 9.4 g
- Protein: 11.7 g
5 Bean Chicken and Vegetable SoupSubmitted by: TWALLERSTEDT
IntroductionFive Bean Chicken and Vegetable Soup made (mostly) in the crockpot. Five Bean Chicken and Vegetable Soup made (mostly) in the crockpot.
Black Beans - 1 Can
Butter Beans - 1 Can
Dark Red Kidney beans - 1 Can
Light Red kidney beans - 1 Can
Green Beans, Frozen - 1 Pound bag
Peas, Frozen, - 1 Pound bag
Mushrooms, fresh - .25 cup, pieces or slices
Onion- 1 large
Chicken Breast- 2
Potatoes, with skin, 6
Baby carrots - 30
Chicken Broth - 1 can
Yellow Bell Pepper - 1
Red Bell Pepper - 1
Orange Pepper – 1
If you use the pot on the stove, you have to keep stirring it, and that will add quite a bit to prep time. (And for me, the tenancy to over season the food goes up the more time I spend with it).
It's your soup and you can do what you want with it. Add or remove spices or other ingredients as you see fit.
Wash and scrub the potatoes. Slice the potatoes, onions, mushrooms, and bell peppers.
Add the mushrooms and bell peppers to the beans and vegetables in the pot. Add a little seasoning.
Roast chicken, onions, potatoes, and baby carrots with about 6 cups of water and some of the seasonings in the oven for 2.5 hours at 300 degrees F. (Again, I just shake a little seasoning on as I add each ingredient).
When the chicken is done, cut up the chicken, potatoes, onions, and carrots and add them to the soup along with the broth left in the roaster. Add any more seasoning you desire.
Cook at least 3 hours on low in the crock pot. (Or maybe overnight).
Serving Size: Makes about 24 one cup servings.
Number of Servings: 24
Recipe submitted by SparkPeople user TWALLERSTEDT.