Directions:
- In a Dutch oven, combine the beans, chicken, water, celery, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender.
- Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Add carrots; simmer for 30 minutes or until tender. Stir in spinach and parsley; heat through. Yield: 12-14 servings (3-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.3 Kcal (1140 kJ) | ||
| Calories from fat | 49.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 8% | |
|---|---|---|---|
| Cholesterol | 297.19mg | 99% | |
| Sodium | 833.32mg | 35% | |
| Potassium | 940.5mg | 20% | |
| Total Carbs | 26.33g | 9% | |
| Sugars | 4.07g | 16% | |
| Dietary Fiber | 8.75g | 35% | |
| Protein | 29.43g | 59% | |
| Vitamin C | 22.6mg | 38% | |
| Vitamin A | 4mg | 133% | |
| Iron | 9.7mg | 54% | |
| Calcium | 126.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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