Appetizers / Soups / Salads

Chickie-Beanie Veggie Soup is for Soup.

Chickie-Beanie Veggie Soup takes 60 minutes to prepare.

Chickie-Beanie Veggie Soup takes 240 minutes to cook.

Chickie-Beanie Veggie Soup makes 13 servings.

The ingredients for Chickie-Beanie Veggie Soup are:

8 deboned, skinless chicken thighs
2 whole boneless, skinless chicken breasts
2 cups of dry, white beans
3 quarts of low sodium chicken and/or vegetable broth
1 bunch of cilantro
8 cloves of garlic
3 cups chopped kale
4 medium carrots, sliced
2 medium onions, chopped
3 beets (and tops). Tops chopped, and beets peeled and diced
1 butternut squash, peeled and seeded
2 tbsp. lemon pepper
2 tbsp. Thai seasoning

Here is how you make Chickie-Beanie Veggie Soup:

I used dried beans. Rinse and pick out discoloured ones. Cover with water and boil for 5 minutes. Turn off the heat and let sit for at least 2 hours. Drain off the water and add to soup pot.Chop chicken into bite-sized pieces. Wash and chop all veggies. (I ran the garlic through the food processor, then put the chopped kale in as well.) Dump everything into a large stock pot. Bring to a boil, then simmer for 4 hours, or until the beans are tender.For the squash, if desired, put the squash, whole, in a 350F oven for 1 hour while everything else is starting to cook. Take it out and let it cool off so you can slip the peel off (and scoop the insides out). Chop into chunks and add to pot.When the soup is done, add your flavourings. I used about 1 tbsp. of Thai seasoning and a whole bunch of raw cilantro (that I added at the start of cooking). But Italian seasoning would be good too.Serving Size: Serves 13Number of Servings: 13Recipe submitted by SparkPeople user DOREENG100.

The nutritional information for Chickie-Beanie Veggie Soup is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 209.7

• Total Fat: 3.0 g
• Cholesterol: 60.9 mg
• Sodium: 1,000.0 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 6.1 g
• Protein: 22.7 g