Appetizers / Soups / Salads

Chicken and Vegetable bean soup takes 75 minutes to prepare.

Chicken and Vegetable bean soup takes 300 minutes to cook.

Chicken and Vegetable bean soup makes 6 servings.

The ingredients for Chicken and Vegetable bean soup are:

* Beans, great northern, 1 cup (remove)
* Onions, raw, 1 cup, chopped (remove)
* Fennel, 1 medium bulb trimmed and cut into 1/2 inch pieces(remove)
* Carrots, raw, 2 medium chopped(remove)
* Garlic, 2 cloves minced (remove)
* Pacific organic free range chicken broth, 4.5 cup (remove)
* Chicken Breast, no skin, 3 ounces chopped cooked 4 1/2 C(remove)
* *365 Organic Diced Tomatoes, 1.5 cup (remove)
* Rosemary, dried, 1 tsp (remove)

Here is how you make Chicken and Vegetable bean soup:

1. Rinse beans; drain. In a large saucepan, combine beans and 6 cups of water. Bring to boil; reduce heat. simmer uncovered, for 10 mins. remove from heat, cover and let stand for 1 hour. Drain and rinse beans.2. Meanwhile in a 31/2-5 quart crockery cooker, combine onion, fennel carrots, garlic, rosemary and peeper. Place beans atop befetables. Pour broth over all.3. cover; cook on low-heat setting for 8-10 hrs or on high for 4-5 hours.4. If using low-heat setting, rutn to high heat setting. Stir in chicken and tomatoes. Cover and cook for 30 mins. longer or until heated through.. 4-6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user AFRICAJAN.

The nutritional information for Chicken and Vegetable bean soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 103.1

• Total Fat: 0.5 g
• Cholesterol: 8.2 mg
• Sodium: 652.3 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 4.9 g
• Protein: 8.0 g