5 Bean Chicken and Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 168.8
  • Total Fat: 1.0 g
  • Cholesterol: 7.2 mg
  • Sodium: 832.6 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 9.4 g
  • Protein: 11.7 g

View full nutritional breakdown of 5 Bean Chicken and Vegetable Soup calories by ingredient
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Five Bean Chicken and Vegetable Soup made (mostly) in the crockpot. Five Bean Chicken and Vegetable Soup made (mostly) in the crockpot.
Number of Servings: 24


    Black Beans - 1 Can
    Butter Beans - 1 Can
    Dark Red Kidney beans - 1 Can
    Light Red kidney beans - 1 Can
    Green Beans, Frozen - 1 Pound bag
    Peas, Frozen, - 1 Pound bag
    Mushrooms, fresh - .25 cup, pieces or slices
    Onion- 1 large
    Chicken Breast- 2
    Potatoes, with skin, 6
    Baby carrots - 30
    Chicken Broth - 1 can
    Yellow Bell Pepper - 1
    Red Bell Pepper - 1
    Orange Pepper 1

    Garlic Powder


If you use the pot on the stove, you have to keep stirring it, and that will add quite a bit to prep time. (And for me, the tenancy to over season the food goes up the more time I spend with it).

It's your soup and you can do what you want with it. Add or remove spices or other ingredients as you see fit.


Put all the beans, peas, corn, and broth in a big crock pot set to high (or a big cooking pot on the stove) with some of the seasonings. (I just shake a little on as I add each ingredient).

Wash and scrub the potatoes. Slice the potatoes, onions, mushrooms, and bell peppers.

Add the mushrooms and bell peppers to the beans and vegetables in the pot. Add a little seasoning.

Roast chicken, onions, potatoes, and baby carrots with about 6 cups of water and some of the seasonings in the oven for 2.5 hours at 300 degrees F. (Again, I just shake a little seasoning on as I add each ingredient).

When the chicken is done, cut up the chicken, potatoes, onions, and carrots and add them to the soup along with the broth left in the roaster. Add any more seasoning you desire.

Cook at least 3 hours on low in the crock pot. (Or maybe overnight).

Serving Size: Makes about 24 one cup servings.

Number of Servings: 24

Recipe submitted by SparkPeople user TWALLERSTEDT.

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