Navy Bean Soup with Chicken
Recipe: #4323
January 25, 2012
Categories:
"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 is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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