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Sunday, November 17, 2013

Bean Soup

I finally managed to do some cooking today.  I actually remembered to soak beans last night. So today, I made 15 bean soup.  I had chicken leftover, so chose that as additional protein and used vegetables that I had as well. This is a rather Italian style soup (I used Italian seasoning), so I also decided to garnish with parmesan cheese.  Very nice combination!

Italian-style 15-bean Chicken Soup
  • 1 lb 15-bean soup mix
  • 2 cups leftover rotisserie chicken, shredded
  • 2 carrots, diced
  • 1 cup mixed sweet peppers, diced
  • 1 cup fresh corn
  • 1 can roasted tomatoes
  • 1 can Rotel tomatoes with chiles
  • 32 oz chicken stock
  • 1 bag mixed baby greens (spinach, kale, Swiss chard)
  • 1 Tbsp Italian seasoning
  • Sea salt to taste

Soak beans overnight in about 6 inches of water.  Drain and discard soaking water.  Combine all ingredients except greens in Crockpot.  Cook on High for 3-4 hours or until beans are cooked.  Service with parmesan, if desired.