White Bean Soup

Total Time

Prep: 20 min. + soaking Cook: 2 hours


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


  • 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


  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.