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> Recipes > Low Carb Crockpot > Bean Soup with Chicken and Vegetables
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Bean Soup with Chicken and Vegetables
Ingredients
- 1 cup dry Great Northern beans
- 6 cups water
- 1 cup chopped onion (1 large)
- 1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
- 2 medium carrots, chopped (1 cup)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme, crushed
- 1 teaspoon dried marjoram, crushed
- 1/4 teaspoon black pepper
- 3 14-ounce cans chickenn broth
- 21/2 cups chopped cooked chicken
- 1 141/2-ounce can diced tomatoes, undrained
- 2 tablespoons snipped fresh parsley
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Prep: 30 Minutes
Cook: Low 8 to 10 Hours, High 4 to 5 Hours; plus 30 minutes
Makes: 8 Servings
Slow Cooker: 4- or 5-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- Rinse beans; drain. In a large saucepan combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, ncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- Meanwhile, in a 4 to 5 quart slow cooker combine onion, fennel, carrots, garlic, thyme, marjoram, and pepper. Place beans over vegetables. Pour broth over all.
- Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
- If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook 30 minutes more. Stir in parsley.
Nutrition Facts per serving: 214 cal., 5 g total fat (1 g sat. fat), 39 mg chol., 763 mg sodium, 22 g carb., 9 g fiber, 23 g pro.
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