Chicken and Vegetable Bean Soup

Chicken and Vegetable Bean Soup

czwartek, 20 lutego 2014

Chicken and Vegetable Bean Soup

Time: 4 hrs 15 mins

Ingredients

• 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 tablespoons snipped fresh parsley
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 4 1/2 cups chicken broth
• 2 1/2 cups cooked chicken (shredded or chopped)
• 1 (14 1/2 ounce) can diced tomatoes, undrained

Directions

• 1 Rinse beans; drain.
• 2 In a large saucepan, combine beans and the 6 cups water.
• 3 Bring to boiling; reduce heat.
• 4 Simmer, uncovered, for 10 minutes.
• 5 Remove from heat.
• 6 Cover and let stand for 1 hour.
• 7 Drain and rinse beans.
• 8 Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
• 9 Place beans atop vegetables.
• 10 Pour chicken broth over all.
• 11 Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• 12 If using low-heat setting stir in chicken and tomatoes.
• 13 Cover and cook for 30 minutes longer or until heated through on high-heat setting.