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Chicken & Veggie Bean Soup

By January 19, 2021 No Comments

→ Vegetarian option provided below

→ Using a Crockpot is the easiest method

READ THE DIRECTIONS FIRST!

Yields:  about 6 cups soup

Ingredients

15 oz. can Great Northern Beans or Cannellini Beans drained, rinsed

1 cup Yellow Onion, chopped

1 Medium Fennel Bulb, trimmed and cut into 1/2” pieces (slice like celery slices, which are ok to substitute if you prefer)

2 Medium Carrots, peeled and diced

2 tsp. Garlic, minced

2 Tbsp. Flat Leaf Parsley, chopped

1 tsp. Dried Thyme, crushed 

1 tsp. Dried Oregano 

3 shakes Morton’s Natures Seasoning or other All Purpose Low Sodium Seasoning*can add more after you do a taste test

32 oz. Low Sodium Chicken or Vegetable Broth

1 cup water

2 1/2 cups COOKED Chicken Breast, diced or

1 1/2 cups BROWNED Tempeh, crumbled

14.5 oz. can Italian- Style Stewed Tomatoes 

Directions:

Step 1:  In a large heavy-gauge saucepan, Crockpot or Dutch oven, combine onion, fennel, carrots, garlic, parsley, thyme, oregano, and Natures Seasonings.  Add beans atop of the veggies.  Pour broth and water over-top.


Step 2
:  Cover the cooking vessel and cook; LOW for 8 – 10 hrs. or HIGH 4 – 5 hrs.

Step 3: The final 30 minutes of which-ever setting you chose, add  chicken or tempeh and undrained can of tomatoes.  Allow to finish cooking on the high-setting or higher heat until heated through for serving.

Complete Meal Portions:

2 Unit Meal Portion

1 cup soup

3 Unit Meal Portion

1 1/2 cup soup

4 Unit Meal Portion

2 cups soup

5 Unit Meal Portion

2 1/2 cups soup

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