Soup

Navy bean soup with chicken and vegetables is for Soup.

Navy bean soup with chicken and vegetables takes 60 minutes to prepare.

Navy bean soup with chicken and vegetables takes 120 minutes to cook.

Navy bean soup with chicken and vegetables makes 10 servings.

The ingredients for Navy bean soup with chicken and vegetables are:

1 package (10 oz) Spinach, fresh
2 cup Navy beans before soaking
3 large (7-1/4" to 8-1/2" long) Carrots, raw
3 stalk, medium (7-1/2" - 8" long) Celery, raw
10 large Mushrooms, fresh
1 cup, chopped Green Peppers (bell peppers)
2 medium (2-1/2" dia) Onions, raw
4 cloves Garlic
3 cup, chopped Kale
1 package (10 oz) Spinach, fresh
16 ounces Chicken Breast (cooked), no skin, roasted
20 oz Campbell''s chicken broth
3.35 cup Diced tomatoes Aylmer no salt added
5 cup (8 fl oz) Water, tap
1 tsp Oregano, ground
1 tbsp Basil

Here is how you make Navy bean soup with chicken and vegetables:

Soak beans over night. Drain and cook for 30 minute. Put oil in soup pot and saute garlic. Add onions and sweat. Add rest of vegetables and cook for a couple minutes. Ad rest of ingredients, ad water to cover and simmer until beans and vegetables are tender. Serving Size: 2 cupsNumber of Servings: 10Recipe submitted by SparkPeople user RBUSSIERES.

The nutritional information for Navy bean soup with chicken and vegetables is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 268.2

• Total Fat: 2.3 g
• Cholesterol: 28.1 mg
• Sodium: 562.0 mg
• Total Carbs: 39.5 g
• Dietary Fiber: 14.0 g
• Protein: 24.0 g

The dietary needs meet for Navy bean soup with chicken and vegetables is Low Carb