White Bean Soup Recipe
White Bean Soup Recipe photo by Taste of Home
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White Bean Soup Recipe

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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
TOTAL TIME: Prep: 20 min. + soaking Cook: 2 hours
MAKES:11 servings
TOTAL TIME: Prep: 20 min. + soaking Cook: 2 hours
MAKES: 11 servings


  • 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

Nutritional Facts

1 cup: 270 calories, 5g fat (1g saturated fat), 46mg cholesterol, 499mg sodium, 30g carbohydrate (5g sugars, 9g fiber), 27g protein Diabetic Exchanges: 2 starch, 3 lean meat, 0 fat.


  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. Yield: 11 servings (1-3/4 quarts).
Originally published as White Bean Soup in Light & Tasty February/March 2008, p60

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wjjmaj 241907
Reviewed Jan. 17, 2016

"Something is missing. I found this rather tasteless."

Rabid_Monkey202 225222
Reviewed Apr. 21, 2015

"Really quite good. It was surprising how much adding white beans could change the standard chicken soup."

EvelynDeVries 98446
Reviewed Feb. 9, 2013

"Very good soup. It is hearty and filling. I served it with Honey Whole Wheat Rolls (recipe here in Taste of Home) and they were wonderful together."

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