Chicken Vegetable bean Soup
- Number of Servings: 4
Ingredients
mixed vegetables: .25 cuplima beans: .5 cupmixed dried beans: .5 cup (kidney, black eyeed peas, Great Northern)spinach: .25 cannedchicken :3 oz1 chicken boullion cubeparselyrosemarygarlic powderWeber Roasted Garlic and Herbs
I use dried beans and frozen limas. The dried beans cause this recipe to have a much longer prep time in order for the beans to become soft.
First I soak beans and simmer them in water for a couple of hours.
After I cook the beans I drain the beans and add 4 cups of water to a pot then replace the beans in to pot.
Next add the limas, spinach, mixed vegetables, boullion cube and herbs.
Preheat oven to 325 degrees F.
Bake thawed chicken breast for 25 min.
Sprinkle salt and pepper on breast.
Shred breast and measure out 3 oz of chicken.
Place in soup and stir.
Number of Servings: 4
Recipe submitted by SparkPeople user RBIEDLER.
First I soak beans and simmer them in water for a couple of hours.
After I cook the beans I drain the beans and add 4 cups of water to a pot then replace the beans in to pot.
Next add the limas, spinach, mixed vegetables, boullion cube and herbs.
Preheat oven to 325 degrees F.
Bake thawed chicken breast for 25 min.
Sprinkle salt and pepper on breast.
Shred breast and measure out 3 oz of chicken.
Place in soup and stir.
Number of Servings: 4
Recipe submitted by SparkPeople user RBIEDLER.
Nutritional Info Amount Per Serving
- Calories: 101.7
- Total Fat: 0.7 g
- Cholesterol: 12.3 mg
- Sodium: 115.9 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 5.1 g
- Protein: 9.8 g
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