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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 214.3
  • Total Fat: 4.4 g
  • Cholesterol: 41.4 mg
  • Sodium: 356.7 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 22.2 g

View full nutritional breakdown of 3-Bean Chicken Soup calories by ingredient
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3-Bean Chicken Soup

Submitted by: GANDYWHITE

Introduction

Soaked and Cooked Dried White and Kidney Beans were used to minimize sodium Soaked and Cooked Dried White and Kidney Beans were used to minimize sodium
Number of Servings: 10

Ingredients

    2 Tbsp Olive oil
    1 cup Cooked green beans
    1 cup Cooked kidney beans
    1 cup Cooked Great Northern White Beans
    1 cup Cooked Diced Carrots
    1 cup chopped onion
    1 cup chopped celery
    1 large Bell pepper
    3 Chicken Breasts, cut in bite sized pieces
    2 Cups Stewed tomatoes with juice
    1 cup red wine
    1 Tbsp dried parsley
    1 Tbsp Italian Seasoning
    1 tsp pepper
    1 can low sodium chicken broth

Directions

In a large Soup Pot, add Beans, Tomatoes, and Carrots. Saute Bell Pepper, Onion, and Celery in 1 Tbsp Olive Oil until just tender. Add to Soup Pot. Add the other Tbsp Olive Oil and brown diced chicken. Add to Soup Pot with Red wine, chicken broth and all seasoning. Bring to a light boil and simmer for 40 minutes.

Makes about 10 1 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user GANDYWHITE.






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