I just made a large pot of soup - and it turned out delicious! Yea! I just love it when I try something and it turns out so well. I had walked into my pantry earlier to look around to see what I felt like eating. I saw some cans of navy beans, and I thought of making soup, but I wanted something different than what I usually make. I thought of making a chicken and white bean soup - something I’ve never made before. I figured it shouldn’t be that hard to make, and it wasn’t. Here’s how I made it.

2 qts. chicken stock
2 cups cooked, boneless, skinless chopped chicken (mixture of white and dark meat)
1 cup shredded fresh carrots
1 large onion, chopped finely
3 stalks celery, chopped finely
1 teaspoon poultry seasoning
1 teaspoon garlic salt
3 tablespoons chopped parsley
4 16-ounce cans navy beans
1 pkg frozen chopped spinach (thawed, rinsed, patted dry)
salt/pepper to taste

Cook the vegetables in the chicken stock until tender. Add the rest of the ingredients and simmer for about an hour. You can thicken the soup with a little flour, if desired. Serving suggestion: sprinkle grated cheese on top before serving. This makes a LARGE pot of soup. When I make soup, I almost always make a large pot. After Ron and I ate soup for lunch, I put away SEVEN small containers of soup for later - three in the refrigerator for meals this week, and four in the freezer for later.

YUMMY! And very healthy - virtually nonfat, lots of veggies, high fiber.

This entry was posted on Sunday, February 15th, 2009 at 1:14 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.