Navy Bean Soup with Chicken

5
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In

Recipe: #4323

January 25, 2012



"I wanted a soup with no tomato base but couldn't settle on a recipe, so I just made it up as I went along in the cooking process. I was happy enough with the results to post it here... Corn bread would be a super side."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (341.7 g)
  • Calories 393.1
  • Total Fat - 6.9 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 12.3 mg
  • Sodium - 612.5 mg
  • Total Carbohydrate - 76.6 g
  • Dietary Fiber - 10.4 g
  • Sugars - 19.6 g
  • Protein - 9.9 g
  • Calcium - 62.8 mg
  • Iron - 17.4 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 0.5 mg

Step 1

Saute the onions, the carrot, and the potato in bacon grease or olive oil until they are beginning to soften Add the cooked chicken and the chicken broth. Bring to a boil and reduce heat.

Step 2

Add the drained and rinsed navy beans and gently stir. Continue simmering for 30-40 minutes or until the veggies are completely cooked.

Step 3

Ladle into bowls, garnish with reserved green onion tops, and enjoy. Corn bread would be a super side.

Tips & Variations


No special items needed.

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