Dinner

Chicken Vegetable and Bean Soup is for Dinner.

Chicken Vegetable and Bean Soup takes 15 minutes to prepare.

Chicken Vegetable and Bean Soup takes 120 minutes to cook.

Chicken Vegetable and Bean Soup makes 11 servings.

The ingredients for Chicken Vegetable and Bean Soup are:

1 tbsp Basil
1 Tsp Cumin
1 tsp red pepper flake
1 lb boneless skinless Chicken Breast
1.5lb Asparagus, fresh,
1 lb baby carrots
1 large stalk Celery
2 cups Yellow Sweet Corn, Frozen
3 cloves Garlic
1 medium Onions chopped
2 cups beans, great northern, dry
4 cups Swanson Natural Goodness Chicken Broth

Here is how you make Chicken Vegetable and Bean Soup:

Soak beans overnight. Cut chicken into bite size pieces. cut carrots and asparagus into bite size pieces. Bring beans to a boin add chicken, carrots, celery, onion, basil, cumin, garlic and red pepper. Boil 1 1/2 to 2 hours until beans are soft. Add asparagus and chicken broth simmer until asparagus is tender.Number of Servings: 11Recipe submitted by SparkPeople user LYONESS4.

The nutritional information for Chicken Vegetable and Bean Soup is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 181.8

• Total Fat: 1.3 g
• Cholesterol: 23.8 mg
• Sodium: 409.5 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 7.2 g
• Protein: 18.1 g