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Chicken and Vegetable Bean Soup

  • 255minutes
  • 414calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsZinc, Copper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dried great northern beans

  2. 6 cups water

  3. 1 cup chopped onion

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

  5. 2 medium carrots , chopped

  6. 2 garlic cloves , minced

  7. 2 tablespoons snipped fresh parsley

  8. 1 teaspoon dried rosemary , crushed

  9. 1/4 teaspoon pepper

  10. 4 1/2 cups chicken broth

  11. 2 1/2 cups cooked chicken (shredded or chopped)

  12. 1 (14 1/2 ounce) can diced tomatoes , undrained

Instructions Jump to Ingredients ↑

  1. Rinse beans; drain.

  2. In a large saucepan, combine beans and the 6 cups water.

  3. Bring to boiling; reduce heat.

  4. Simmer, uncovered, for 10 minutes.

  5. Remove from heat.

  6. Cover and let stand for 1 hour.

  7. Drain and rinse beans.

  8. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper.

  9. Place beans atop vegetables.

  10. Pour chicken broth over all.

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

  12. If using low-heat setting stir in chicken and tomatoes.

  13. Cover and cook for 30 minutes longer or until heated through on high-heat setting.

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