728x90
my iParenting
From Our Sponsors
e-newsletters
Sign up to receive our free weekly e-newsletters

new terms of use
new privacy policy
award-winning products
The iParenting Media Awards program helps parents find the best products for their families.

Kitchen Garden Bean Soup With Chicken

1 cup sliced carrots
1/2 cup sliced green onions and tops
1/2 cup chopped red bell pepper
1/2 cup sliced celery
1 tablespoon butter or margarine
12 ounces boneless, skinless chicken breast, cut into 3/4-inch pieces
1 teaspoon dried thyme leaves
2 tablespoons flour
3 cups reduced-sodium fat-free chicken broth
1 can (15 ounces) dark kidney beans or 1 1/2 cups cooked dry-packaged black beans, rinsed and drained
1 cup broccoli florets
1 cup chopped zucchini
1/2 teaspoon salt
1/8 teaspoon white pepper
1 to 2 teaspoons lemon juice
1/2 cup whipping cream, whipped
directions
Sauté carrots, green onions, bell pepper and celery in butter until almost tender in Dutch oven or large saucepan, about five minutes. Add chicken and thyme; cook over medium heat until chicken is lightly browned, about five minutes. Stir in flour and cook one minute longer.

Stir in chicken broth, beans, broccoli and zucchini. Heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Stir in salt and pepper; season to taste with lemon juice. Stir in whipped cream just before serving.

Makes four servings (about 1 1/2 cups each).

suggestions
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Nutrient Information
Per serving: Calories 398; Fat 17g; % Calories from Fat 38; Potassium 832mg; Carbohydrate 29g; Folate 110mcg; Sodium 964mg; Calcium 103mg; Protein 33g; Dietary Fiber 10g; Cholesterol 117mg