Chicken and Vegetable bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Beans, great northern, 1 cup (remove) * Onions, raw, 1 cup, chopped (remove) * Fennel, 1 medium bulb trimmed and cut into 1/2 inch pieces(remove) * Carrots, raw, 2 medium chopped(remove) * Garlic, 2 cloves minced (remove) * Pacific organic free range chicken broth, 4.5 cup (remove) * Chicken Breast, no skin, 3 ounces chopped cooked 4 1/2 C(remove) * *365 Organic Diced Tomatoes, 1.5 cup (remove) * Rosemary, dried, 1 tsp (remove)
1. Rinse beans; drain. In a large saucepan, combine beans and 6 cups of water. Bring to boil; reduce heat. simmer uncovered, for 10 mins. remove from heat, cover and let stand for 1 hour. Drain and rinse beans.
2. Meanwhile in a 31/2-5 quart crockery cooker, combine onion, fennel carrots, garlic, rosemary and peeper. Place beans atop befetables. Pour broth over all.
3. cover; cook on low-heat setting for 8-10 hrs or on high for 4-5 hours.
4. If using low-heat setting, rutn to high heat setting. Stir in chicken and tomatoes. Cover and cook for 30 mins. longer or until heated through.. 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AFRICAJAN.
2. Meanwhile in a 31/2-5 quart crockery cooker, combine onion, fennel carrots, garlic, rosemary and peeper. Place beans atop befetables. Pour broth over all.
3. cover; cook on low-heat setting for 8-10 hrs or on high for 4-5 hours.
4. If using low-heat setting, rutn to high heat setting. Stir in chicken and tomatoes. Cover and cook for 30 mins. longer or until heated through.. 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AFRICAJAN.
Nutritional Info Amount Per Serving
- Calories: 103.1
- Total Fat: 0.5 g
- Cholesterol: 8.2 mg
- Sodium: 652.3 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 4.9 g
- Protein: 8.0 g
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