Chicken navy bean and barley soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
64 oz Kirkland Chicken Stock 1 unit (yield from 1 lb ready-to Roasting Chicken 4 cup, chopped Kale 4 cup 2# Bag Fresh Collard Greens (raw) 1 parsnip (9" long) Parsnips 1 cup Beans, navy 1 cup Barley, pearled, cooked 1 cup, strips or slices Carrots, raw 6 tsp terragon, dried. (by JANYTOO) 5 sprigs Dill weed, fresh 1.5 tbsp Salt 1 tbsp Pepper, black 2 tsp Garlic
Pre soak beans in one container of chicken stock for about 2 hours in a large Dutch oven (do not drain the liquid), add chopped kale and collard greens and allow to wilt. Dice chicken, cube the parsnips and add to Dutch oven add remaining chicken stock and all other ingredients, cover and bring to a simmer, simmer for 5 minutes then reduce heat and slow cook for 2-3 hours.
Serving Size: Makes 8 large servings
Serving Size: Makes 8 large servings
Nutritional Info Amount Per Serving
- Calories: 143.0
- Total Fat: 1.3 g
- Cholesterol: 17.0 mg
- Sodium: 1,800.0 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 6.6 g
- Protein: 11.9 g
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