Quick Chicken Navy Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cup Goya dried navy beans 2 carrot (7-1/2") Carrots, raw 2 stalk, large (11"-12" long) Celery, raw 1 medium (2-1/2" dia) Onions, raw 2 cup Swanson Chicken Broth 99% Fat Free 1 thigh, bone and skin removed Chicken Thigh 1 tsp Paprika
Soak beans several hours (I did 6)
Drain and rinse beans, return to pot with plenty of water and begin boiling.
Mash beans in pot with a potato masher, return to boil.
Chop and add vegetables
Add chicken and stock, continue boiling for about 6 minutes or until chicken appears cooked.
Remove and chop chicken, return to pot.
Add paprika, add salt and pepper to taste.
Serving Size: Makes 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user PORTIAFIMBRIATA.
Drain and rinse beans, return to pot with plenty of water and begin boiling.
Mash beans in pot with a potato masher, return to boil.
Chop and add vegetables
Add chicken and stock, continue boiling for about 6 minutes or until chicken appears cooked.
Remove and chop chicken, return to pot.
Add paprika, add salt and pepper to taste.
Serving Size: Makes 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user PORTIAFIMBRIATA.
Nutritional Info Amount Per Serving
- Calories: 102.0
- Total Fat: 0.3 g
- Cholesterol: 5.8 mg
- Sodium: 198.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 13.1 g
- Protein: 9.9 g
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