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Chicken and Vegetable Bean Soup

  • 4servings
  • 1minutes
  • 426calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dry great Northern beans

  2. 6 cups water

  3. 1 cup chopped onion

  4. 1 medium fennel bulb, trimmed cut into 1/2-inch pieces

  5. 2 medium carrot s, chopped

  6. 2 cloves garlic , minced

  7. 2 tablespoons snipped fresh parsley

  8. 1 teaspoon dried rosemary leaves , crushed

  9. 1/4 teaspoon pepper

  10. 4-1/2 cups chicken broth

  11. 2-1/2 cups shredded or chopped cooked chicken

  12. 1 14-1/2 ounch can diced tomatoes , undrained

Instructions Jump to Ingredients ↑

  1. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

  2. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.

  3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.

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