Chicken and Vegetable Bean Soup
255 mins (prep 15, cooking 240)
12 ingredients
4-6 servings
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.

Categories:  crock-pot , beginner-cook , poultry , low-sat.-fat , comfort-food , taste~mood , equipment , soups-&-stews , low-carb , low-in... , diabetic , low-sodium , chicken , low-fat , low-cholesterol , low-calorie , easy , meat , healthy , vegetable , healthy-2 ,
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Serving Size (628.88 g)
Servings 4
Amount per Serving
Calories 357.16 Calories from Fat 112.5
% Daily Value *
Total Fat 12.5g 76.91%
Saturated Fat 3.44g 68.9%
Trans Fat 0.0 %
Cholesterol 178.34mg 237.78%
Sodium 695.87mg 115.98%
Total Carbohydrate 1.32g 1.76%
Dietary Fiber 0.11 g 1.8%
Sugars 0.09 g %
Protein 59.78g 478.22%
Vitamin A 87.97IU% Vitamin C 0.53mg%
Calcium 40.8mg% Iron 2.65mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried great northern beans, chopped onion, medium carrots, snipped fresh parsley, dried rosemary, cooked chicken, diced tomatoes