4 Bean Chicken Soup Recipes

CROCK POT CHICKEN AND BEAN SOUP

Steps:

• Place all ingredients in a slow-cooker.
• Cover and cook on low for 8-10 hours.
• Serve.

FIVE-BEAN SOUP

Steps:

• Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.

SIMPLE CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

FOUR BEAN SOUP

Steps:

• Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
• Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
• Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
• Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
• Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
• This recipe freezes well (without the croutons).

HERBY CHICKEN & BUTTER BEAN SOUP

Steps:

• If using a leftover chicken carcass, place in a large saucepan and cover with 2 litres of water. Bring to the boil, then cover with a lid and gently simmer for 20 mins. Meanwhile, heat the oil in another large saucepan. If using chicken thighs, add these and brown on all sides, then remove and set aside.
• Add the onions to the oil and cook for 10 mins until starting to caramelise. Add the carrots, herbs, spices and flour, and stir for 1-2 mins to toast the spices. If using a chicken carcass, strain the cooking liquid into the pan with the vegetables, otherwise add the browned chicken thighs and stock. Stir well, cover and simmer for 30 mins.
• If using chicken thighs, remove them from the pan, shred the meat and discard the bones. Add the meat (or the meat from the carcass) back into the soup, along with the butter beans, season and heat through for 1-2 mins.
• Use a hand-held blender to blitz the soup until smooth, or leave it chunky. Or blend about half, so it's creamy but still has chunks of chicken, carrot and butter bean. Serve with extra pepper, and good crusty bread.

HOMESTYLE 4-GRAIN CHICKEN SOUP

Steps:

• Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer 10 minutes.

CHICKEN BEAN SOUP

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink.

CHICKEN, SPINACH & BEAN SOUP RECIPE - (4.3/5)

Steps:

• In large saucepan cook chicken in broth until no longer pink. Add garlic, onion, spinach, mushrooms and beans. Simmer 30 minutes. Add pepper to taste. Sprinkle with Parmesan cheese. Serve immediately.

4 BEAN CHICKEN SOUP

Steps:

• 1. Brown whole chicken breasts in olive oil and garlic in a big, 4-quart pot. Add carrots and celery.
• 2. Remove chicken breasts when they are about half-done and cut them into bite-sized chunks. Re-add them to the pot.
• 3. Add at least 2 cans of the chicken broth. (You can always add more later)
• 4. Add the S&W diced tomatoes, all 4 cans of the beans plus half the juice from the kidney beans. Add the Italian Herb Seasoning, if desired.
• 5. Cook until the carrots are tender. The chicken pieces should also be done.
• 6. Add the Wishbone Italian dressing. Put in a tablespoon or so at a time until you think it tastes good. (I use this brand because I think it tastes the best and has a nice "twang" to it. Yes, my Dad was from Arkansas!)
• 7. You may add other ingredients if you like or just experiment. One of my friends added 1/4 of a cabbage and, because she didn't have the bottled Italian dressing, she used the dry, packaged Italian dressing.
• 8. ENJOY!