Printable | Taste of Home

White Bean Soup

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

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

Printed from tasteofhome.com Oct 12, 2008

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White Bean Soup cont.

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).