15 Bean Soup Recipe With Chicken
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Description
This hearty and nutritious 15 bean soup with chicken is the perfect comfort food for cold winter nights. The recipe is budget-friendly and easy to make. It is packed with protein and fiber, making it a filling meal that will keep you satisfied for hours. The soup is made with a variety of beans, vegetables, chicken, and spices, giving it a delicious and savory flavor.Prep Time
The prep time for this recipe is approximately 15 minutes.Cook Time
The cook time for this recipe is approximately 2 hours.Ingredients
- 1 package of 15 bean soup mix
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 1 red bell pepper, chopped
- 1 can of diced tomatoes
- 4 cups of chicken broth
- 2 cups of water
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1 teaspoon of paprika
- 1 bay leaf
- 1 pound of boneless, skinless chicken breasts
- Salt and pepper to taste
Equipment
- Dutch oven or large pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
Method
- Sort through the beans and remove any debris or broken beans. Rinse the beans thoroughly and soak them in water overnight.
- Drain and rinse the soaked beans and set them aside.
- In a Dutch oven or large pot, sauté the onion and garlic in olive oil over medium heat until soft and fragrant.
- Add the carrots, celery, and red bell pepper to the pot and sauté for a few minutes until the vegetables are slightly softened.
- Add the can of diced tomatoes, chicken broth, water, cumin, chili powder, paprika, and bay leaf to the pot and stir to combine.
- Add the soaked beans to the pot and stir to combine.
- Add the chicken breasts to the pot and season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are tender and the chicken is cooked through.
- Remove the chicken breasts from the soup and shred them with a fork.
- Return the shredded chicken to the pot and stir to combine.
- Adjust the seasoning to taste with salt and pepper.
- Remove the bay leaf before serving.
Notes
- You can use any type of beans for this soup, but the 15 bean soup mix is a great option because it contains a variety of beans that add flavor and texture to the soup.
- If you don't have time to soak the beans overnight, you can use the quick soak method. Simply add the rinsed beans to a pot of boiling water and let them boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse the beans before using in the recipe.
- You can use bone-in chicken breasts or chicken thighs for this recipe if you prefer. Just adjust the cooking time accordingly.
Nutrition Info
- Serving size: 1 cup
- Calories: 250
- Total fat: 3g
- Saturated fat: 1g
- Cholesterol: 55mg
- Sodium: 350mg
- Total carbohydrates: 30g
- Dietary fiber: 10g
- Sugar: 2g
- Protein: 27g
Recipes FAQ
- Can I freeze leftover soup?
- Can I use canned beans instead of dried?
- Can I make this soup vegetarian?
Yes, you can freeze leftover soup in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Yes, you can use canned beans if you don't have time to soak and cook dried beans. Just drain and rinse the canned beans before adding them to the soup.
Yes, you can omit the chicken and use vegetable broth instead of chicken broth to make this soup vegetarian.
Recipe Tips
- Top the soup with chopped fresh herbs, such as parsley or cilantro, for added flavor and freshness.
- Serve the soup with a slice of crusty bread or crackers for a satisfying meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
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