Side Items

Bean Soup with Chicken and Veggies is for Soup.

Bean Soup with Chicken and Veggies takes several minutes to prepare.

Bean Soup with Chicken and Veggies takes several minutes to cook.

Bean Soup with Chicken and Veggies makes 12 servings.

The ingredients for Bean Soup with Chicken and Veggies are:

1 roast chicken
onion/celery/carrots for cooking broth
1 c dried mixed beans
1 c carrots - chopped
1 c cabbage - chopped
1 onion - chopped
1 T garlic - minced
1 t ginger - minced
1 T cumin seed
1 t salt
1 t pepper
pinch chili flakes
1 can tomatoes - chopped

Here is how you make Bean Soup with Chicken and Veggies:

Soak beans in water overnight. Drain.Remove meat from chicken bones. Cover bones with water. Add onion/celery/carrots for flavour. Bring to boil. Simmer for several hours. Remove bones.Chop chicken meat and reserve to add when soup is cooked.Add soaked beans, chopped carrots, cabbage, onion, garlic, ginger, cumin, chili flakes, salt & pepper to broth. Add water if required. You can also add some Knorr's chicken stock powder if it needs a little more flavour.Bring to a boil. Simmer until veggies are cooked. Add chicken when veggies are cooked.Number of Servings: 12Recipe submitted by SparkPeople user EMTUPSTAIRS.

The nutritional information for Bean Soup with Chicken and Veggies is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 128.4

• Total Fat: 1.5 g
• Cholesterol: 40.3 mg
• Sodium: 9,656.6 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 6.1 g
• Protein: 17.4 g