Soup Recipes » Bean Soup » Chicken and Vegetable Bean Soup

Chicken and Vegetable Bean Soup

Cooked great northern beans are added to crock pot with chopped onion, fennel pieces, chopped carrot, minced garlic, fresh parsley, dried rosemary, fresh ground black pepper, and chicken stock. Soup is cooked for 8 to 10 hours on low. Chopped cooked chicken and diced tomatoes are added in the final minutes prior to serving.

Ingredients -

1 cup Dry Great Northern Beans
6 cups Water
1 cup chopped Onion
1 medium Fennel Bulb, trimmed and cut into 1/2-inch pieces
2 medium Carrots, chopped
2 Garlic Cloves, minced
2 tablespoons snipped Fresh Parsley
1 teaspoon Dried Rosemary, crushed
1/4 teaspoon Pepper
4-1/2 cups Chicken Broth
2-1/2 cups shredded or chopped Cooked Chicken
1 (14-1/2-ounces) can Diced Tomatoes, undrained

Preparation:

1. In a large stockpot, combine 6 cups water and dry great northern beans.

2. Bring to a boil. Reduce heat to low.

3. Simmer 10 minutes, uncovered.

4. Remove from heat, cover stockpot, and let stand for 1 hour.

5. Drain and rinse beans.

6. In crockpot, add onion, fennel, carrots, garlic, parsley, rosemary, and pepper.

7. Add beans on top of vegetables.

8. Pour chicken broth over beans.

9. Cover crockpot.

10. Cook on low setting 8-10 hours.

11. Stir in chicken and tomatoes.

12. Increase to high heat. Cook 30 minutes longer.

Soup Making Tips -
Carrots

	Choose small to medium carrots that are equal in thickness so the cooking times are consistent through each piece.

Soup Making Tips -
Frozen Vegetables

	Fresh vegetables are best, but some canned and frozen vegetables work very well in soups, corn, peas, and carrots are good examples.

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