Ingredients
-
1
-
6
-
1
-
1
-
2
-
2
-
2
-
1
-
1/4
-
4 1/2
-
2 1/2
-
1
-
-
-
Directions
Chicken and Vegetable Bean Soup, Fennel, tomatoes, and rosemary lend a Mediterranean note to this bean soup Serve it with focaccia and a crisp green salad, with gelato for dessert This hearty recipe can easily be made into a tasty meatless version by omitting the chicken , Since this was to be on the table when my son & DIL were here for lunch, I made it as a vegetarian soup, leaving out the chicken & using a homemade vegetable broth, & the result was a very delicious soup! I do, however, look forward to making it as given when just the 2 of us can enjoy the intended version, chicken & all! Thanks for sharing a very nice keeper recipe! [Made & reviewed in 1-2-3 Hits recipe tag]
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Steps
|
1
Done
|
Rinse Beans; Drain. |
|
2
Done
|
in a Large Saucepan, Combine Beans and the 6 Cups Water. |
|
3
Done
|
Bring to Boiling; Reduce Heat. |
|
4
Done
|
Simmer, Uncovered, For 10 Minutes. |
|
5
Done
|
Remove from Heat. |
|
6
Done
|
Cover and Let Stand For 1 Hour. |
|
7
Done
|
Drain and Rinse Beans. |
|
8
Done
|
Meanwhile, in a 3-1/2-, 4-, or 5-Quart Crockery Cooker, Combine Onion, Fennel, Carrots, Garlic, Parsley, Rosemary, and Pepper. |
|
9
Done
|
Place Beans Atop Vegetables. |
|
10
Done
|
Pour Chicken Broth Over All. |
|
11
Done
|
Cover; Cook on Low-Heat Setting For 8 to 10 Hours or on High-Heat Setting For 4 to 5 Hours. |
|
12
Done
|
If Using Low-Heat Setting Stir in Chicken and Tomatoes. |
|
13
Done
|
Cover and Cook For 30 Minutes Longer or Until Heated Through on High-Heat Setting. |
