Chicken, Red Bean and Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 107.0
  • Total Fat: 0.5 g
  • Cholesterol: 9.9 mg
  • Sodium: 432.9 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 8.1 g

View full nutritional breakdown of Chicken, Red Bean and Vegetable Soup calories by ingredient
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Introduction

This is a great quick and hearty soup for those cool fall and winter evenings. This is a great quick and hearty soup for those cool fall and winter evenings.
Number of Servings: 20

Ingredients

    1 large can Swanson 99% FF chicken broth
    3 chicken breasts
    1 large can Italian cut green beans-drained
    1 can sliced carrots drained
    1 cup chopped onion
    1 cup chopped celery
    1 cup chopped bell pepper
    2 cups frozen yellow corn
    1 cup frozen cut broccoli
    1 cup frozen green peas
    2 cans drained and rinsed red beans
    Garlic, pepper and sage to taste

Directions

Boil chicken in broth in covered pot. Remove chicken and cook onion, celery, peppers for 15 min. Add frozen veggies and cook another 15 min. Add canned veggies and chicken, cook for 30 min. Serve with Alexia Whole wheat rolls. (Add calories for the rolls)

Number of Servings: 20

Recipe submitted by SparkPeople user SALMAM1.

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