Chicken Vegetable and Bean Soup

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 181.8
  • Total Fat: 1.3 g
  • Cholesterol: 23.8 mg
  • Sodium: 409.5 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 7.2 g
  • Protein: 18.1 g

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



Number of Servings: 11

Ingredients

    1 tbsp Basil
    1 Tsp Cumin
    1 tsp red pepper flake
    1 lb boneless skinless Chicken Breast
    1.5lb Asparagus, fresh,
    1 lb baby carrots
    1 large stalk Celery
    2 cups Yellow Sweet Corn, Frozen
    3 cloves Garlic
    1 medium Onions chopped
    2 cups beans, great northern, dry
    4 cups Swanson Natural Goodness Chicken Broth

Directions

Soak beans overnight. Cut chicken into bite size pieces. cut carrots and asparagus into bite size pieces. Bring beans to a boin add chicken, carrots, celery, onion, basil, cumin, garlic and red pepper. Boil 1 1/2 to 2 hours until beans are soft. Add asparagus and chicken broth simmer until asparagus is tender.

Number of Servings: 11

Recipe submitted by SparkPeople user LYONESS4.