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White Bean Soup

 White Bean Soup
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
11 ServingsPrep: 20 min. + soaking Cook: 2 hours


  • 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
  • garlic; saute 1-2 minutes longer.

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White Bean Soup (continued)

Directions (continued)

  • 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.
  • Serve immediately or cool and freeze in a freezer container for up to
  • 3 months.
  • 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).
Nutritional 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.