Chicken and Vegetable Bean Soup
This healthy, low-fat soup can be prepped in just 15 minutes then cooked in the slow cooker until dinner.
Ingredients
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1 cup dry great northern beans
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6 cups water
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1 cup chopped onion
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1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
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2 medium carrots, chopped
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2 cloves garlic, minced
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2 tablespoons snipped fresh parsley
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1 teaspoon dried rosemary, crushed
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1/4 teaspoon pepper
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4-1/2 cups chicken broth
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2-1/2 cups shredded or chopped cooked chicken
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1 14-1/2-ounce can diced tomatoes, undrained
Directions
1.
Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2.
Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.
3.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4.
If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.
Nutrition information
Calories 426, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 78 mg, Sodium 1454 mg, Carbohydrate 46 g, Fiber 15 g, Protein 40 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Starch 2.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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