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Recipe Tags: Course Main Ingredient Preparation Occasion Healthy Soups Stews Poultry Vegetables Easy Beginner Cook Diabetic Low Fat Chicken Crock Pot Slow Cooker Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Meat Taste Mood Equipment

Chicken And Vegetable Bean Soup

Fennel, tomatoes, and rosemary lend a mediterranean note to this bean soup. Serve it with focaccia and a crisp green salad, with gelato for dessert. This hearty recipe can easily be made into a tasty meatless version by omitting the chicken.

Steps

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.

Ingredients

dried great northern beans, water, onion, fennel bulb, carrots, garlic cloves, fresh parsley, dried rosemary, pepper, chicken broth, cooked chicken, diced tomatoes