Chicken and Vegetable Bean Soup

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 Tip

Carrots

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

Soup Making Tip

Frozen Vegetables

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