Chicken Vegetable Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 ounces Chicken Breast (cooked), no skin, roasted 1 cup Onion, diced1 cup cooked Beans, pinto 1 cup cooked Beans, navy 1 cup cooked Chick Peas 1 cup Del Monte Diced Tomatoes, No Salt Added 1 cup, chopped Carrots, raw 1 cup, chopped or diced Broccoli, fresh 1 cup V8 Vegetable Juice, Low Sodium 4 cups Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv 1 cup Collard Greens, choped, frozen 4 cups Water, tap
Saute onions, add cooked chicken, season.
Add chicken broth and V8 juice, stir.
Add beans and vegetables, stir.
Add water, season to taste.
Simmer 35-45 until cooked through and flavors blend, season if needed.
I used Adobo, garlic, and poultry seasoning.
Serving Size: Makes 12 Cups
Number of Servings: 12
Recipe submitted by SparkPeople user PCSCHRISTINA.
Add chicken broth and V8 juice, stir.
Add beans and vegetables, stir.
Add water, season to taste.
Simmer 35-45 until cooked through and flavors blend, season if needed.
I used Adobo, garlic, and poultry seasoning.
Serving Size: Makes 12 Cups
Number of Servings: 12
Recipe submitted by SparkPeople user PCSCHRISTINA.
Nutritional Info Amount Per Serving
- Calories: 127.9
- Total Fat: 1.6 g
- Cholesterol: 23.4 mg
- Sodium: 205.2 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 5.0 g
- Protein: 13.3 g
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