Menu
White Bean and Pasta Soup White Bean and Pasta Soup
Spinach White Bean Soup Spinach White Bean Soup
White Bean 'N' Barley Soup White Bean 'N' Barley Soup
White Bean 'n' Ham Soup White Bean 'n' Ham Soup
Bean Vegetable Soup Bean Vegetable Soup
White Bean Chicken Stew White Bean Chicken Stew
Vegetarian White Bean Soup Vegetarian White Bean Soup
White Bean & Chicken Enchilada Soup White Bean & Chicken Enchilada Soup
Summer Squash & White Bean Soup Summer Squash & White Bean Soup
Turkey-White Bean Soup Turkey-White Bean Soup
White Bean Soup with Meatballs White Bean Soup with Meatballs
Homemade Black Bean Soup Homemade Black Bean Soup
Red Bean Vegetable Soup Red Bean Vegetable Soup
White Bean Fennel Soup White Bean Fennel Soup
Spinach and White Bean Soup Spinach and White Bean Soup
Chicken Bean Soup Chicken Bean Soup
Green Bean Soup Green Bean Soup
Texas Black Bean Soup Texas Black Bean Soup
Ham and White Bean Soup Ham and White Bean Soup
Chicken and Black Bean Soup Chicken and Black Bean Soup

White Bean Soup

4 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. + soaking Cook: 2 hours

Makes

11 servings (1-3/4 quarts)

Updated: Oct. 04, 2022
I turned to this hearty recipe after my husband had open-heart surgery. Filled with beans, veggies and chicken, it's chock full of fiber and lean protein to help fill us up. It makes a big batch so it's great to freeze for leftovers. —Elizabeth Wagner, Clio, Michigan
White Bean Soup
White Bean Soup Recipe photo by Taste of Home
Next Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately or cool and freeze in a freezer container for up to 3 months.
  5. To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt.

Nutrition Facts

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