Slow Cooked Bean Soup

By Ms. Lizz

Get a healthy dose of fiber with this gluten free, dairy free bean soup.

Slow Cooked Bean Soup
  • Makes 8 servings

  • 1 cup Beans, great northern, mature (dry)

  • 1 cup fresh chopped onion (1 large)

  • 1 cup chopped carrots (2 medium)

  • 1 fennel bulb , trimmed and cut into 1/2-inch pieces

  • 2 medium garlic cloves , minced

  • 1 tsp ground thyme , crushed

  • 1 tsp dried marjoram , crushed

  • 1/4 tsp black pepper

  • 42 oz low fat unsalted chicken broth

  • 2 1/2 cup cooked chicken breast, diced (about 12 oz)

  • 14 1/2 oz canned unsalted diced tomatoes , undrained

  • 2 tbsp chopped parsley , snipped

  1. Rinse the beans. Using a large saucepan or Dutch oven, combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

  2. Meanwhile, in a 4- to 5-quart slow cooker, combine onion, carrots, fennel, garlic, thyme, marjoram, and pepper. Place beans on top of vegetables in cooker. Add chicken broth.

  3. Cover and cook on low-heat setting for 8 hours. Stir in cooked chicken and undrained tomatoes. Cover and cook for an additional 30 minutes or until heated through. Stir in parsley and serve.

Nutritional Facts

Amount Per Serving
Calories 205.2
Total Carbs 22g
Dietary Fiber 6.8g
Sugars 3.5g
Total Fat 3.2g
Saturated Fat 0.9g
Unsaturated Fat 2.3g
Potassium 574.7mg
Protein 21.2g
Sodium 152.5mg
Dietary Exchanges
1 Starch
1 1/4 Vegetable
2 Very Lean Meat

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3 replies

Bunny lover
Bunny lover 2015-11-25 11:15:09 -0600 Report

I would like to see more serving sizes in the recipes. 1/2 cup, 1 cup…etc. it makes it easier to determine the rest of the meal.