15 Bean Soup with Chicken, Bacon, Potatoes, Carrots, Onion, Tomato

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 196.8
  • Total Fat: 2.5 g
  • Cholesterol: 10.4 mg
  • Sodium: 726.7 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 11.1 g
  • Protein: 13.8 g

View full nutritional breakdown of 15 Bean Soup with Chicken, Bacon, Potatoes, Carrots, Onion, Tomato calories by ingredient


Introduction

I use the 15 bean soup (bag of beans only) without the seasoning packet. Then add meat and veggies and season to your liking. This freezes well, but thaw gently so you don't break up the beans. I use the 15 bean soup (bag of beans only) without the seasoning packet. Then add meat and veggies and season to your liking. This freezes well, but thaw gently so you don't break up the beans.
Number of Servings: 14

Ingredients

    1 20oz bag of 15 Bean Soup Mix
    3 tsp Wyler's Chicken Granules
    2 tsp Sea Salt
    2 cups White Potatoes, diced
    1 cup raw Carrots, sliced
    1 cup Yellow Onion, diced
    1 can Petite Diced Tomatoes
    1 10oz can of Chicken Breast in water
    4 slices of Low Sodium Bacon, fried and diced
    6 cups water

Tips

To make dry beans less 'gassy' and help them cook faster, soak them in water overnight or for about 8 hours before cooking.


Directions

Put water, chicken granules, salt and beans in a large stock pot and simmer gently for 1.5 hours.
Add potatoes, carrots, onions, tomatoes, chicken and bacon. Simmer for another half hour or until the veggies are tender.


Serving Size: Makes 14 1-cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user NWILDES.