Tuscan bean chicken soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Chicken Breast, no skin, roasted, 18 ounces 30 baby carrots Celery, raw, 2 cup, diced Cannellini Beans - White Kidney Beans 2 cans (any brand without HFCS)Great Northern Bean, 1 canSweet Corn, Canned- No Salt Added, 1 canSpinach freshminced garlicPetite Cut Diced Tomatoes- No Salt added, 2 cupsLawry's Seasoned Salt, 1 tsp Sauzon- dashAdobo- dash on chicken, t tsp in soup.Paprikafresh pepperLow Sodium Chicken broth- 4 cupsBeef Broth- 1 cup
Sprinkle Sauzon and Paprika on chicken and pan sear on high just to get a little browned- should NOT cook all the way.
Chop spinach and carrots.
Rinse any beans with water so the "gel" from cans is gone.
While chicken, is browning put all other ingredients but Spinach and carrots into crock pot
grind in some fresh black pepper
sprinkle in desired amount of adobo
set on high for 3 hours
then set to warm or low for 3 hours. You can leave this on low for up to 6 hours if desired.
Add carrots and any other fresh veggies (zucchini, mushrooms) about during the 3rd hour. This is your preference as to how crisp you want those veggies to stay.
Serving Size: 18 1.5 cup bowls
Chop spinach and carrots.
Rinse any beans with water so the "gel" from cans is gone.
While chicken, is browning put all other ingredients but Spinach and carrots into crock pot
grind in some fresh black pepper
sprinkle in desired amount of adobo
set on high for 3 hours
then set to warm or low for 3 hours. You can leave this on low for up to 6 hours if desired.
Add carrots and any other fresh veggies (zucchini, mushrooms) about during the 3rd hour. This is your preference as to how crisp you want those veggies to stay.
Serving Size: 18 1.5 cup bowls
Nutritional Info Amount Per Serving
- Calories: 107.2
- Total Fat: 0.9 g
- Cholesterol: 17.6 mg
- Sodium: 516.1 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 4.4 g
- Protein: 11.3 g
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