Chicken and Vegetable Bean Soup

Contributed By: gelibeli8
Better Homes and Gardens

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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: More than 2 hours
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Crock Pot
Nutrition Content: Low Fat
High Fiber
Meal Type: Entree
Soups & Stews

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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 cloves Garlic, 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-ounce can diced tomatoes, undrained

Preparation

1. 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.

2. 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.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting.