I love soup. I think I could be happy having soup every day, even in the summer. My favorites tend to be cream soups, but we know those aren't the best for us. So, I'm always looking for recipes that are both healthy and taste good. I recently read a recipe that sounded delicious and of course I had to change it a bit for our tastes. I think you will like this one.
Hearty Chicken Soup with Beans
2 large boneless, skinless chicken breasts
8 oz. dried pinto beans
8 oz. dried great northern beans (you can either soak both of the dried bean varieties for 2 hours and drain, or do as I did and in a large pan, cover them with water and bring to a boil, then drain them)
2 T. olive oil
3 carrots, peeled and chopped
3 stalks of celery, chopped (I like to add some of the leaves)
2 bay leaves
salt and pepper
pinch of garlic powder
32 oz. chicken broth (low sodium)
2 cups of water
Put the chicken in the crockpot.
You can see that mine was still frozen.
Coarsely chop the celery and carrots and add to the chicken
Add the rinsed and soaked (or slightly boiled and drained) beans to the mix.
Add oil, salt, pepper, garlic powder, bay leaves, broth and water.
I set my crockpot to 4 hours on high temperature,
you can adjust yours accordingly.
Before serving remove the bay leaves and shred the chicken.
My husband had seconds...that always means that it is a success. We just had crackers with ours, but cornbread or a crusty French bread would be delicious.
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