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Chicken and Vegetable Bean Soup

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“Fennel, tomatoes, and rosemary lend a Mediterranean note to this bean soup. Serve it with focaccia and a crisp green salad, with gelato for dessert. This hearty recipe can easily be made into a tasty meatless version by omitting the chicken.”
READY IN:
4hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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.

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