Chicken and Vegetable Bean Soup

Name: Chicken and Vegetable Bean Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4-6 serving(s)
Ingredients: 1 cup dried 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 garlic cloves, 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 cooked chicken (shredded or chopped); 1 (14 1/2 ounce) can diced tomatoes, undrained

Submitted by Annacia

"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."

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photo by justcallmetoni

Ready In:: 4hrs 15mins
Ingredients:: 12
Serves:: 4-6

ingredients

1 cup dried 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 garlic cloves, 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 cooked chicken (shredded or chopped)
1 (14 1/2 ounce) can diced tomatoes, undrained

directions

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.
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.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting stir in chicken and tomatoes.
Cover and cook for 30 minutes longer or until heated through on high-heat setting.

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Reviews

Since this was to be on the table when my son & DIL were here for lunch, I made it as a vegetarian soup, leaving out the chicken & using a homemade vegetable broth, & the result was a very delicious soup! I do, however, look forward to making it as given when just the 2 of us can enjoy the intended version, chicken & all! Thanks for sharing a very nice keeper recipe! [Made & reviewed in 1-2-3 Hits recipe tag]

Sydney Mike
I love fennel and just purchased some and looking for a recipe when I found this for Photo Tag. With the chef's permission I adapted this recipe for stove top cooking using canned cannellini beans. My preparation involved adding the onions, fennel, carrots and garlic into a large saucepan along with the broth and bringing that to a boil. Then reduced the heat to a simmer and cooked covered for 10 minutes, added the chicken, rosemary and canned beans and cooked for 15 minutes. Delicious soup in just 30 minutes and I think replicated the flavors of the original. Thanks Annacia.

justcallmetoni
I've never cooked with fennel before and had to really look hard in the produce section but I found one and tried it. This soup is delicious! Even my hubbie raved. This will be added to our list of favorites.

aurora
Delicious! We loved this very hearty/low fat soup! The minor changes I made was skipping the fennel (but added some celery and 1 teaspoon fennel seed) and the onion, but used some shallots, minced instead. Also instead of the boiling of the beans, I soaked them overnight and they were very tender and good. Delish! Thanks for sharing this keeper!

ellie_