Chicken and Vegetable Bean Soup

"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."
Chicken and Vegetable Bean Soup created by justcallmetoni
Ready In:
4hrs 15mins



  • 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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  1. Sydney Mike
    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]
  2. justcallmetoni
    Chicken and Vegetable Bean Soup Created by justcallmetoni
  3. justcallmetoni
    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.
  4. aurora
    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.
  5. ellie_
    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!

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