Buckeye Bean Soup w/Chicken - $1/serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 c. chopped onion1 t. olive oilBuckeye Bean soup mix28 oz. can diced tomatoes1 T. balsamic vinegar2 1/2 skinless chicken breasts
Saute onion in olive oil.
Add soup mix and 4-5 cups water.
Bring to boil and simmer 3-4 hours.
Quarter chicken breasts and toss in balsamic vinegar.
Add tomatoes and continue to simmer.
Add more water to desired consistency.
Saute or broil marinated chicken.
Simmer soup until beans are soft.
Tear cooked chicken into pieces.
Add chicken to soup and stir.
Enjoy!
Note: Excellent for freezing.
Number of Servings: 10
Recipe submitted by SparkPeople user HIGHPLAINSTANGO.
Add soup mix and 4-5 cups water.
Bring to boil and simmer 3-4 hours.
Quarter chicken breasts and toss in balsamic vinegar.
Add tomatoes and continue to simmer.
Add more water to desired consistency.
Saute or broil marinated chicken.
Simmer soup until beans are soft.
Tear cooked chicken into pieces.
Add chicken to soup and stir.
Enjoy!
Note: Excellent for freezing.
Number of Servings: 10
Recipe submitted by SparkPeople user HIGHPLAINSTANGO.
Nutritional Info Amount Per Serving
- Calories: 228.2
- Total Fat: 2.6 g
- Cholesterol: 34.2 mg
- Sodium: 458.3 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 6.7 g
- Protein: 22.5 g
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