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    You are in: Home / Recipes / Chicken and Vegetable Bean Soup Recipe
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    Chicken and Vegetable Bean Soup

    Chicken and Vegetable Bean Soup. Photo by justcallmetoni

    1/1 Photo of Chicken and Vegetable Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Annacia's Note:

    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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    Units: US | Metric


    1. 1
      Rinse beans; drain.
    2. 2
      In a large saucepan, combine beans and the 6 cups water.
    3. 3
      Bring to boiling; reduce heat.
    4. 4
      Simmer, uncovered, for 10 minutes.
    5. 5
      Remove from heat.
    6. 6
      Cover and let stand for 1 hour.
    7. 7
      Drain and rinse beans.
    8. 8
      Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
    9. 9
      Place beans atop vegetables.
    10. 10
      Pour chicken broth over all.
    11. 11
      Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
    12. 12
      If using low-heat setting stir in chicken and tomatoes.
    13. 13
      Cover and cook for 30 minutes longer or until heated through on high-heat setting.

    Ratings & Reviews:

    • on August 31, 2011


      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]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Chicken and Vegetable Bean Soup

    Serving Size: 1 (666 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 414.4
    Calories from Fat 75
    Total Fat 8.3 g
    Saturated Fat 2.2 g
    Cholesterol 65.6 mg
    Sodium 982.3 mg
    Total Carbohydrate 45.3 g
    Dietary Fiber 14.0 g
    Sugars 7.7 g
    Protein 39.9 g

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