Slow Cooker Chicken and White Bean Soup

Slow Cooker Chicken and Fennel Bean Soup
additional images
additional images

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 pound great northern beans
  • ¼ cup butter
  • 2 bulbs fennel, white part only, sliced
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and sliced
  • 1 medium red bell pepper, chopped
  • 3 cups shredded cooked chicken
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 bunch fresh thyme leaves
  • 6 cups chicken stock
  • 1 tablespoon lemon juice
  • 2 cups baby spinach leaves

Directions

  1. Place beans in slow cooker crock. Add 6 cups of water and let soak overnight. Drain and leave beans in crock.
  2. In a Dutch oven over medium-high, melt butter. Add fennel, onion and garlic. Cook just until fragrant. Add to slow cooker crock.
  3. Add remaining ingredients except chicken and spinach to crock.
  4. Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 6 to 7 hours or until beans are tender. Add chicken and spinach and cook until heated through.

Serves: 8-10

 

 

 

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