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White Bean Soup

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.”

11 ServingsPrep: 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 1-2 minutes longer.
Stir in the broth, water, pepper, beans and chicken; bring to a boil.

2 of 2

White Bean Soup (continued)

Directions (continued)

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).

Nutrition Facts: 1 cup equals 270 calories, 5 g fat (1 g saturated fat), 46 mg cholesterol, 499 mg sodium, 30 g carbohydrate, 9 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.