Chicken Vegetable Bean Soup

Chicken Vegetable Bean Soup
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 127.9
  • Total Fat: 1.6 g
  • Cholesterol: 23.4 mg
  • Sodium: 205.2 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 13.3 g

View full nutritional breakdown of Chicken Vegetable Bean Soup calories by ingredient
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My version of Magic soup My version of Magic soup
Number of Servings: 12


    16 ounces Chicken Breast (cooked), no skin, roasted
    1 cup Onion, diced
    1 cup cooked Beans, pinto
    1 cup cooked Beans, navy
    1 cup cooked Chick Peas
    1 cup Del Monte Diced Tomatoes, No Salt Added
    1 cup, chopped Carrots, raw
    1 cup, chopped or diced Broccoli, fresh
    1 cup V8 Vegetable Juice, Low Sodium
    4 cups Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
    1 cup Collard Greens, choped, frozen
    4 cups Water, tap


You can make this vegan by omitting chicken and using vegetable broth


Saute onions, add cooked chicken, season.
Add chicken broth and V8 juice, stir.
Add beans and vegetables, stir.
Add water, season to taste.
Simmer 35-45 until cooked through and flavors blend, season if needed.

I used Adobo, garlic, and poultry seasoning.

Serving Size: Makes 12 Cups

Number of Servings: 12

Recipe submitted by SparkPeople user PCSCHRISTINA.

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