I'm always on the lookout for a new soup recipe in the winter. This particular recipe is in a Better Homes and Gardens Slow-Cooker Meals book. I actually looked all over for this particular one online so I could just post a link to it on my Facebook page. I was unable to locate it anywhere. So I'll write the recipe out for you here and if any of you run into the link online, please let me know. Thank you!
Chicken-and-Vegetable Bean Soup
1 cup dry Great Northern beans
6 cups water
1 cup chopped onion
1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
2 medium carrots, chopped
2 gloves garlic, minced
2 tbsp snipped fresh parsley
1 tsp dried rosemary, crushed
1/4 tsp ground black papper
4 1/2 cups chicken broth
2 1/2 cups shredded or chopped cooked chicken
1 14 1/2 ounce can diced tomatoes, undrained
1. Rinse the beans and drain. In a large saucepan, combine beans and the water. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes. Remove from heat. Cover and let it stand for 1 hour. Drain and rinse the beans. Or you can rinse the beans, place them in the water and put a lid on top of the pan. Then leave the beans to soak overnight. Drain and rinse the next morning.
2. In a 3 1/2 to 5 quart slow cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans on top of the vegetables in the cooker. Pour broth over everything.
3. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
4. Stir in the chicken and undrained tomatoes. Cover again. If you are using the low setting, turn it to high and allow it to cook 30 minutes more until everything is heated through.
Serve with cornbread or another favorite side and enjoy!
** As a side comment, we've never added the fennel or the parsley. Celery is a great addition. We've also put in a can of tomatoes with chiles when we want some heat to the soup. It's a great recipe to play around with and add some of your family's favorite veggies. This soup rewarms nicely, too.