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Using dried beans instead of canned in this flavorful chicken soup results in a thicker soup with more complex flavor. Make it a meal: Serve alongside Leek & Gruyere Quiche with Cherry Clafoutis for dessert (see associated recipes).

Natalie Danford
Source: EatingWell Magazine, Soup Cookbook

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total:
8 hrs 30 mins
Servings:
6
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Ingredients

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Directions

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  • Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight.

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  • Heat oil in a large pot over medium-low heat. Add leeks, carrots and garlic; cook until softened, about 5 minutes. Stir in tomatoes and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add broth, wine , thyme, rosemary and bay leaf; bring to a boil. Drain the beans and add to the pot; cook until the beans are soft, about 2 hours. Remove the bay leaf and herb sprigs before serving.

Nutrition Facts

288 calories; protein 16.4g; carbohydrates 44g; dietary fiber 10.5g; sugars 6.8g; fat 4.6g; saturated fat 1g; vitamin a iu 4413.2IU; vitamin c 19.9mg; folate 46.1mcg; calcium 54.5mg; iron 2.2mg; magnesium 40.5mg; potassium 907.5mg; sodium 431.6mg; thiamin 0.3mg.
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