Chicken Vegetable bean Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken Vegetable bean Soup calories by ingredient
Introduction
light soup light soupNumber of Servings: 4
Ingredients
-
mixed vegetables: .25 cup
lima beans: .5 cup
mixed dried beans: .5 cup (kidney, black eyeed peas, Great Northern)
spinach: .25 canned
chicken :3 oz
1 chicken boullion cube
parsely
rosemary
garlic powder
Weber Roasted Garlic and Herbs
Directions
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.