Navy Bean Soup with Chicken

Time

Prep 15 min · Cook 210 min · 225 min total

Difficulty

medium

1. 1

   Wash and pick over the navy beans, then put in a pot with the 8 cups water; bring to a boil and boil 2 minutes, then remove from heat, cover and let sit at least 1 hour (3 or 4 is okay).

2. 2

   Drain and rinse the beans. If chicken is frozen put it in a large pot with the 10 cups of water, bring to a boil and cook about 15 minutes until you can cut it into chunks (For raw chicken, just cut up and put in the pot with the water and proceed to the next step).

   15 min
3. 3

   Cut green onion tops about 1/4 inch long and put aside; thinly slice the rest of the onions and add to chicken along with all other ingredients except the green onion tops.

4. 4

   Bring to a boil, reduce heat, cover and simmer 1 ½ to 2 hours or until beans are as tender as you like them.

   120 min
5. 5

   Add green onion tops and cook 15 minutes longer. Serve immediately or refrigerate and warm up for an easy lunch.

   15 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.