Appetizers / Soups / Salads

5 Bean Chicken and Vegetable Soup takes 45 minutes to prepare.

5 Bean Chicken and Vegetable Soup takes 600 minutes to cook.

5 Bean Chicken and Vegetable Soup makes 24 servings.

The ingredients for 5 Bean Chicken and Vegetable Soup are:

Black Beans - 1 Can
Butter Beans - 1 Can
Dark Red Kidney beans - 1 Can
Light Red kidney beans - 1 Can
Green Beans, Frozen - 1 Pound bag
Peas, Frozen, - 1 Pound bag
Mushrooms, fresh - .25 cup, pieces or slices
Onion- 1 large
Chicken Breast- 2
Potatoes, with skin, 6
Baby carrots - 30
Chicken Broth - 1 can
Yellow Bell Pepper - 1
Red Bell Pepper - 1
Orange Pepper ? 1

Salt
Pepper
Garlic Powder

Here is how you make 5 Bean Chicken and Vegetable Soup:

Put all the beans, peas, corn, and broth in a big crock pot set to high (or a big cooking pot on the stove) with some of the seasonings. (I just shake a little on as I add each ingredient).Wash and scrub the potatoes. Slice the potatoes, onions, mushrooms, and bell peppers.Add the mushrooms and bell peppers to the beans and vegetables in the pot. Add a little seasoning.Roast chicken, onions, potatoes, and baby carrots with about 6 cups of water and some of the seasonings in the oven for 2.5 hours at 300 degrees F. (Again, I just shake a little seasoning on as I add each ingredient).When the chicken is done, cut up the chicken, potatoes, onions, and carrots and add them to the soup along with the broth left in the roaster. Add any more seasoning you desire.Cook at least 3 hours on low in the crock pot. (Or maybe overnight).Serving Size: Makes about 24 one cup servings.Number of Servings: 24Recipe submitted by SparkPeople user TWALLERSTEDT.

The nutritional information for 5 Bean Chicken and Vegetable Soup is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 168.8

• Total Fat: 1.0 g
• Cholesterol: 7.2 mg
• Sodium: 832.6 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 9.4 g
• Protein: 11.7 g