5 Bean Chicken and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Black Beans - 1 CanButter Beans - 1 CanDark Red Kidney beans - 1 CanLight Red kidney beans - 1 CanGreen Beans, Frozen - 1 Pound bagPeas, Frozen, - 1 Pound bagMushrooms, fresh - .25 cup, pieces or slices Onion- 1 large Chicken Breast- 2Potatoes, with skin, 6Baby carrots - 30Chicken Broth - 1 canYellow Bell Pepper - 1Red Bell Pepper - 1Orange Pepper – 1SaltPepperGarlic Powder
Put all the beans, peas, corn, and broth in a big crock pot set to high (or a big cooking pot on the stove) with some of the seasonings. (I just shake a little on as I add each ingredient).
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.
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.
Nutritional Info 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
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