Slow Cooker Italian Chicken Bean Soup Food

CHICKEN BEAN SOUP

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.

ITALIAN CHICKEN BEAN SOUP

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.

SLOW COOKER ITALIAN CHICKEN SOUP

Steps:

• Place all ingredients except for the fresh parsley in a slow cooker and heat on Low for 8 hours or High for 4 hours.
• Garnish with fresh parsley and serve.

SLOW COOKER ITALIAN CHICKEN BEAN SOUP

Steps:

• Add the beans to a colander and rinse, sort out any unwanted debris and discard. Add the beans to the slow cooker.
• Add the chicken, celery, carrots, onion, garlic, rosemary and chicken broth. (WAIT TO ADD THE TOMATOES AND ITALIAN SEASONING PACKET)
• Place the lid on the slow cooker. Cook on HIGH for 7 hours without opening the lid during the cooking time. There are a lot of large beans in this and the longer cooking time is needed to soften them.
• Remove the rosemary spring from the top (if you used a sprig).
• Remove the chicken breasts onto a plate and cut into cubes (or shred) and add back into the soup.
• Add the two cans of diced tomatoes and the included Italian seasoning packet. Stir.
• Add salt to taste. Serve and enjoy!

SLOW-COOKER EASY MULTI-BEAN SOUP

Steps:

• In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

CROCK POT CHICKEN AND BEAN SOUP

Steps:

• Place all ingredients in a slow-cooker.
• Cover and cook on low for 8-10 hours.
• Serve.

ITALIAN BEAN SOUP FOR THE SLOW COOKER

Steps:

• Rinse beans and place in a large pot.
• Cover beans with 5 cups cold water.
• Bring water to a boil; reduce heat.
• Simmer for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• Drain and rinse the beans.
• Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.
• In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.
• Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2.
• Thirty minutes before serving, thaw green beans and stir into soup.
• Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.
• Serve with garlic bread and a salad for a complete meal.

SLOW COOKER CHICKEN, TOMATO AND WHITE BEAN SOUP

Steps:

• Place vegetables, garlic, salt and pepper in crock pot. Top with the chicken pieces, butter, broth and bouillon. DO NOT STIR.
• Cover and cook on LOW for 7 1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.
• Before serving, stir in parsley and Tabasco sauce.