Prep 15 mins
Cook 3 hrs 30 mins
Beans are really healthy, so when I cook them I try not to add anything to them that will make them unhealthy. This bean soup relies on some pepper and the green onions for seasoning. If you want salt, add some. Cooking time includes soaking time for the dried beans.
- 1⁄2 lb dried navy beans
- 8 cups water
- 1 -1 1⁄2 lb chicken breast, cut in 1/2-3/4 inch chunks
- 1⁄2 teaspoon white pepper
- 5 green onions, including tops (separate tops)
- 1⁄4 lb baby carrots, sliced 1/4 ", thick
- 10 cups water
- Wash and pick over the navy beans, then put in a pot with the 8 cups water; bring to a boil and boil 2 minutes, then remove from heat, cover and let sit at least 1 hour (3 or 4 is okay).
- Drain and rinse the beans.
- If chicken is frozen put it in a large pot with the 10 cups of water, bring to a boil and cook about 15 minutes until you can cut it into chunks (For raw chicken, just cut up and put in the pot with the water and proceed to the next step).
- Cut green onion tops about 1/4 inch long and put aside; thinly slice the rest of the onions and add to chicken along with all other ingredients except the green onion tops.
- Bring to a boil, reduce heat, cover and simmer 1 ½ to 2 hours or until beans are as tender as you like them.
- Add green onion tops and cook 15 minutes longer.
- Serve immediately or refrigerate and warm up for an easy lunch.
This was a easy and simple soup. I jazzed it up a bit and added some chopped celery, red bell pepper, green peas, used turkey cutlets that I diced into bite size pieces, and added dash of cayenne pepper, garlic powder and alittle parsley flakes. Turned out nicely for a chilly rainy day. Thanks for sharing the recipe.