ITALIAN CHICKEN BEAN SOUP
This hearty soup is full of vegetables, chicken and two kinds of beans, all simmered in a tomato broth.
Provided by Rena
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and season with salt and pepper to taste. Cook, stirring occasionally, until vegetables are just tender, 5-6 minutes.
- Add the tomatoes and chicken broth to the pot, and bring to a simmer.
- Stir in the chicken, beans, and zucchini and cook for 5-7 minutes more, until zucchini is tender.
- Add more salt and pepper as desired.
- Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 286 kcal, Carbohydrate 21 g, Protein 21 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 770 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
CHICKEN BEAN SOUP
This chicken bean soup is the perfect dish for a chilly fall or winter day!
Provided by Amanda Formaro
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the olive oil in Dutch oven or stockpot over medium heat. Sauté chicken until no longer pink. Remove chicken with slotted spoon to a bowl and set aside.
- Add remaining 2 tablespoons of oil to the Dutch oven. Add onion, carrots and celery sauté until they begin to brown, about fifteen minutes.
- Puree the canned tomatoes in a food processor until no chunks remain.
- Add pureed tomatoes, broth, both cans of beans, parsley and bay leaf to Dutch oven. Bring to a boil then reduce heat and simmer for 15 minutes.
- Add chicken and simmer until cooked through, 5-10 minutes. Season with salt and pepper to taste.
Nutrition Facts : ServingSize 1 portion, Calories 383 kcal, Carbohydrate 44 g, Protein 34 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 1129 mg, Fiber 13 g, Sugar 5 g
CHICKEN AND BLACK BEAN SOUP
This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.
Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
BLACK BEAN AND CHICKEN SOUP
This is so tasty, and healthy too! We love black beans. Prep time does not include soaking and cooking the beans, but does include cooking the chicken. You can, of course, substitute canned beans, just drain them. The soup can also be frozen in a sturdy plastic container, or a ziploc bag. To serve, defrost and heat in microwave or on stovetop.
Provided by Amanda Beth
Categories Black Beans
Time 5h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
- Cook on medium high heat in small about of oil, until chicken is cooked through and lightly browned, or about 5-7 minutes.
- Combine all ingredients and cooked chicken in crockpot.
- Stir well, and taste to make sure spices are how you like them.
- Cook on high heat one hour, then low for 3-4 hours, or for however long you need it to cook.
- It will be done when you are ready for it.
Nutrition Facts : Calories 161.6, Fat 2.4, SaturatedFat 0.5, Cholesterol 24.2, Sodium 269.7, Carbohydrate 21.5, Fiber 5.5, Sugar 4.3, Protein 15.1
FOUR BEAN SOUP
An easy and quick vegetarian soup that's a little bit spicy. Vary the chilli powder according to how hot you want it.
Provided by meljade79
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
- Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
- Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
- Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
- Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
- This recipe freezes well (without the croutons).
Nutrition Facts : Calories 126, Fat 7.8, SaturatedFat 1.1, Sodium 50, Carbohydrate 14.1, Fiber 4, Sugar 7.3, Protein 2.9
4 BEAN CHICKEN SOUP
After getting burned out on canned soups, I decided to create something that everyone would love... including me! Everyone loves this soup and begs me for the recipe. The unique thing about it is that you can customize it just about any way you want; add or subtract ingredients; change the spices. The possibilities are...
Provided by Charline Henry
Categories Bean Soups
Number Of Ingredients 13
Steps:
- 1. Brown whole chicken breasts in olive oil and garlic in a big, 4-quart pot. Add carrots and celery.
- 2. Remove chicken breasts when they are about half-done and cut them into bite-sized chunks. Re-add them to the pot.
- 3. Add at least 2 cans of the chicken broth. (You can always add more later)
- 4. Add the S&W diced tomatoes, all 4 cans of the beans plus half the juice from the kidney beans. Add the Italian Herb Seasoning, if desired.
- 5. Cook until the carrots are tender. The chicken pieces should also be done.
- 6. Add the Wishbone Italian dressing. Put in a tablespoon or so at a time until you think it tastes good. (I use this brand because I think it tastes the best and has a nice "twang" to it. Yes, my Dad was from Arkansas!)
- 7. You may add other ingredients if you like or just experiment. One of my friends added 1/4 of a cabbage and, because she didn't have the bottled Italian dressing, she used the dry, packaged Italian dressing.
- 8. ENJOY!
4 BEAN CHICKEN TACO SOUP
This is a recipe that I made after realising that I didnt have all I needed for Lubie's recipe #40022. I also decided to make this on the stove top to get it to the table quick. Hope you enjoy it!
Provided by Miss Diggy
Categories Lunch/Snacks
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Put everything into a pot, only draining the canned chicken.
- Bring to a boil, then turn down heat and simmer for 15 minutes, stirring often.
Nutrition Facts : Calories 518.6, Fat 21.4, SaturatedFat 10, Cholesterol 73.6, Sodium 760.1, Carbohydrate 49.5, Fiber 15, Sugar 1.7, Protein 34
FIVE-BEAN SOUP
One of my family's favorite soups, this tasty recipe was one I discovered years ago. Served with a salad and bread or rolls, it makes a savory supper. Sometimes we like to grate mozzarella cheese over the individual bowls just before serving. -Lynne Dodd, Mentor, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges
CHICKEN SOUP WITH BEANS
Loaded with classic southwestern flavors, this soup is so satisfying. If you like, crush lime-flavored tortilla chips into serving bowls before you ladle in the soup. -Penny Peronia, West Memphis, Arkansas
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chiles, lime juice and seasonings. Cover and cook on low for 6-7 hours or until heated through. If desired, serve with avocado slices.
Nutrition Facts : Calories 123 calories, Fat 3g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 399mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 12g protein.
CUBAN BLACK BEAN CHICKEN SOUP
This great variation of the great classic Cuban chicken soup has increased protein and a wonderfully different taste.
Provided by miamimamas
Categories South American
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, carrots, celery, garlic, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.
Nutrition Facts : Calories 344, Fat 7.1, SaturatedFat 2.7, Cholesterol 48.3, Sodium 599, Carbohydrate 46.7, Fiber 13.6, Sugar 5.5, Protein 26.3
CHICKEN BEAN SOUP
This easy soup is tasty and nutritious, too. I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat. -Phyllis Shaughnessy, Livonia, New York
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 9
Steps:
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink.
Nutrition Facts :
HERBY CHICKEN & BUTTER BEAN SOUP
This rustic, chunky soup uses up leftover roast chicken and is packed with flavour from fresh rosemary, sage and thyme
Provided by Cassie Best
Categories Lunch, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- If using a leftover chicken carcass, place in a large saucepan and cover with 2 litres of water. Bring to the boil, then cover with a lid and gently simmer for 20 mins. Meanwhile, heat the oil in another large saucepan. If using chicken thighs, add these and brown on all sides, then remove and set aside.
- Add the onions to the oil and cook for 10 mins until starting to caramelise. Add the carrots, herbs, spices and flour, and stir for 1-2 mins to toast the spices. If using a chicken carcass, strain the cooking liquid into the pan with the vegetables, otherwise add the browned chicken thighs and stock. Stir well, cover and simmer for 30 mins.
- If using chicken thighs, remove them from the pan, shred the meat and discard the bones. Add the meat (or the meat from the carcass) back into the soup, along with the butter beans, season and heat through for 1-2 mins.
- Use a hand-held blender to blitz the soup until smooth, or leave it chunky. Or blend about half, so it's creamy but still has chunks of chicken, carrot and butter bean. Serve with extra pepper, and good crusty bread.
Nutrition Facts : Calories 363 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g
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