Chicken, Bean & Veggie Soup

10 25 321
Ingredients Minutes Calories
Prep Cook Meals
5 min 20 min 2
Chicken, Bean & Veggie Soup
Health Rating

Ingredients for 2 meals

Click here to show original

1/2 cup Navy beans, canned (drained, rinsed)
1 cup shredded Chicken, cooked (or strips)
1 1/2 cup Kale
1 large stalk(s) Celery
1/4 medium pepper(s) Red bell pepper
1/2 cup Cauliflower
1/4 cup Crimini (Italian) mushroom
1 clove(s) Garlic
1 1/2 cup Chicken broth (stock) (organic)
1 cup Vegetable stock/broth (organic)

Instructions


Combine chicken and vegetable broth in a large pot and bring to a boil. Prepare vegetables and shred/slice cooked chicken and set aside.

Once boiling, reduce heat, drain and rinse navy beans and add to the pot. Add prepared vegetables, shredded chicken and allow to simmer for about 15 minutes. Stir occasionally.

Remove from heat and season to taste.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 321
Calories from fat 98
Calories from saturated fat 37
Total Fat 10.9 g
Saturated Fat 4.2 g
Trans Fat 0
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 9.6 g
Cholesterol 63 mg
Sodium 1224 mg
Potassium 1012 mg
Total Carbohydrate 25.7 g
Dietary Fiber 8.1 g
Sugars 2.6 g
Protein 30 g

Dietary servings

Per Portion


Meat 1.0
Meat Alternative 0.3
Vegetables 2.9

Energy sources


Pygal31%453.26716017902197146.709361784073131%395.92449055589753281.292949309518537%299.1858330303304160.807414297857531%31%37%CarbohydratesFatProtein
Soup