Chicken, Bean & Veggie Soup

10 25 396
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 3
Chicken, Bean & Veggie Soup
Health Highlights
A hearty and deliciously comforting soup!


1 cup Navy beans, canned (drained, rinsed)
2 cup shredded Chicken, cooked (or strips)
3 cup Kale (remove from stem and chop)
2 large stalk(s) Celery (chopped)
1/2 medium pepper(s) Red bell pepper (remove stem and cut in strips)
1 cup Cauliflower (cut in bite size peices)
1/2 cup Cremini (Italian) mushroom (chopped)
2 clove(s) Garlic (crushed and chopped or use garlic press)
3 cup Chicken broth (stock) (organic)
2 cup Vegetable stock/broth (organic)


1. Combine chicken and vegetable broth in a large pot and bring to a boil.

2. Prepare vegetables as directed and shred/slice cooked chicken and set aside.
3. Boil navy beans as per package instructions. Once boiling, reduce heat, drain and rinse navy beans.

4. In a large pot add chicken broth, shredded chicken, navy beans, add prepared vegetables, and allow to simmer for about 15 minutes. Stir occasionally.

5. Remove from heat and season to taste.
Serve and enjoy!

Nutrition Facts

Per Portion

Calories 396
Calories from fat 142
Calories from saturated fat 38
Total Fat 15.8 g
Saturated Fat 4.3 g
Trans Fat 0
Polyunsaturated Fat 6.9 g
Monounsaturated Fat 13.0 g
Cholesterol 72 mg
Sodium 891 mg
Potassium 1202 mg
Total Carbohydrate 30 g
Dietary Fiber 8.9 g
Sugars 4.8 g
Protein 38 g

Dietary servings

Per Portion

Meat 1.4
Meat Alternative 0.4
Vegetables 3.8

Energy sources


Meal Type(s)