Chicken Vegetable Bean Soup

Name: Chicken Vegetable Bean Soup Recipe
Prep time: 45 min
Cook time: 240 min
Total time: 285 min
Yield: 12
Ingredients: 3 large Chicken Breast (pre-cooked or baked) - cut in 1 pieces; 3 c Beans (raw Combination of Pinot Red Kidney White Pink etc); 2 c Chicken Stock; 8-10 c Water; 2 lg Carrots sliced 1/4; 2 lg Celery Ribs sliced 1/4-1/2; 1 Onion chopped; 2 cans chopped tomatoes (organic no flavorings); 1/4 c Quinoa

Minutes to Prepare: 45
Minutes to Cook: 240

Number of Servings: 12

Ingredients

3 large Chicken Breast (pre-cooked or baked) - cut in 1" pieces3 c Beans (raw Combination of Pinot, Red, Kidney, White, Pink etc)2 c Chicken Stock8-10 c Water2 lg Carrots, sliced 1/4"2 lg Celery Ribs, sliced 1/4-1/2"1 Onion, chopped2 cans chopped tomatoes (organic, no flavorings)1/4 c Quinoa

Directions

Heat oven to 350. Bake 3-4 hours. Mix everything in a large oven pan or braising pan. Place in oven with foil or pan lid in place. Check every hour or so. Stir, add more water if needed for the bean. Season with more salt towards end of cooking cycle, if needed

Number of Servings: 12

Recipe submitted by SparkPeople user SANDI1974.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 153.6
Total Fat: 1.4 g
Cholesterol: 35.0 mg
Sodium: 946.4 mg
Total Carbs: 17.0 g
Dietary Fiber: 4.8 g
Protein: 18.4 g

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