White Bean Soup
Light & Tasty
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Elizabeth Wagner of Clio, Michigan turned to this hearty recipe after her husband had open-heart surgery. “We love it,” she says. “I often serve it with salad and a slice of bread.”
SERVINGS: 11
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. + soaking Cook: 2 hours
Ingredients:
- 1/2 pound dried baby lima beans
- 1/2 pound dried great northern beans
- 2 pounds boneless skinless chicken breasts, cubed
- 1 teaspoon salt, divided
- 2 tablespoons canola oil, divided
- 1 large onion, chopped
- 3 medium carrots, sliced
- 2 celery ribs, thinly sliced
- 1 garlic clove, minced
- 4 cups reduced-sodium chicken broth
- 2 cups water
- 1/2 teaspoon pepper
- 1/4 cup minced fresh parsley
Directions:
Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 2 minutes longer.
Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt. Yield: 11 servings (1-3/4 quarts).