Chicken and Vegetable Bean Soup Recipe

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Ingredients:

Serving

1 cup dried 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 tbsp snipped fresh parsley
1 tsp dried rosemary, crushed
1/4 tsp pepper
4 1/2 cups chicken broth
2 1/2 cups cooked chicken (shredded or chopped )
1 (14 1/2 oz) can diced tomatoes, undrained

Directions:

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.
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.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting stir in chicken and tomatoes.
Cover and cook for 30 minutes longer or until heated through on high-heat setting.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	429.93 Kcal (1800 kJ)
Calories from fat	180.69 Kcal
		% Daily Value*
Total Fat	20.08g	31%
Cholesterol	42.39mg	14%
Sodium	1215.16mg	51%
Potassium	1112.21mg	24%
Total Carbs	39.67g	13%
Sugars	2.86g	11%
Dietary Fiber	8.63g	35%
Protein	22.52g	45%
Vitamin C	24.4mg	41%
Vitamin A	0.2mg	7%
Iron	3.1mg	17%
Calcium	145.3mg	15%

Amount Per 100 g
Calories	67.64 Kcal (283 kJ)
Calories from fat	28.43 Kcal
		% Daily Value*
Total Fat	3.16g	31%
Cholesterol	6.67mg	14%
Sodium	191.18mg	51%
Potassium	174.98mg	24%
Total Carbs	6.24g	13%
Sugars	0.45g	11%
Dietary Fiber	1.36g	35%
Protein	3.54g	45%
Vitamin C	3.8mg	41%
Iron	0.5mg	17%
Calcium	22.9mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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