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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 11 |
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I turned to this hearty recipe after my husband had open-heart surgery. Filled with beans, veggies and chicken, it's chock full of fiber and lean protein to help fill us up. It makes a big batch so it's great to freeze for leftovers. Ingredients:
1/2 pound dried baby lima beans |
1/2 pound dried great northern beans |
2 pounds boneless skinless chicken breasts, cubed |
1 teaspoon salt, divided |
2 tablespoons canola oil, divided |
1 large onion, chopped |
3 medium carrots, sliced |
2 celery ribs, thinly sliced |
1 garlic clove, minced |
4 cups reduced-sodium chicken broth |
2 cups water |
1/2 teaspoon pepper |
1/4 cup minced fresh parsley |
Directions:
1. Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
2. Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer.
3. Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt.
4. Serve immediately or cool and freeze in a freezer container for up to 3 months.
5. To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt. Yield: 11 servings (1-3/4 quarts).
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