Crock Pot Italian Bean Soup With Chicken Recipes

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CROCK POT CHICKEN AND BEAN SOUP

Make and share this Crock Pot Chicken and Bean Soup recipe from Food.com.

Provided by Parsley

Categories     Clear Soup

Time 8h10m

Yield 5 serving(s)

Number Of Ingredients 13



Crock Pot Chicken and Bean Soup image

Steps:

  • Place all ingredients in a slow-cooker.
  • Cover and cook on low for 8-10 hours.
  • Serve.

Nutrition Facts : Calories 275.5, Fat 6.3, SaturatedFat 1.7, Cholesterol 52.5, Sodium 874.7, Carbohydrate 26.4, Fiber 7.3, Sugar 6.3, Protein 28.3

1 (15 ounce) can great northern beans, rinsed and drained
2 carrots, chopped
2 celery ribs, chopped
1 large sweet onion, chopped
2 garlic cloves, minced
4 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
2 1/2 cups cooked chicken, diced
2 tablespoons chopped parsley
1/4 teaspoon cumin
1/2 teaspoon crushed rosemary
1/2 teaspoon pepper
salt, if needed, to taste

ITALIAN BEAN SOUP FOR THE SLOW COOKER

This hearty bean soup almost makes itself. Vary the bouillon to suite your taste using vegetable, chicken or beef. I've tried different bean combinations as well and this is one of many that works well. Great vegetarian soup when using vegetable broth! Add garlic bread and a salad and you've got a complete meal!

Provided by rsarahl

Categories     Beans

Time 7h

Yield 6-8 serving(s)

Number Of Ingredients 9



Italian Bean Soup for the Slow Cooker image

Steps:

  • Rinse beans and place in a large pot.
  • Cover beans with 5 cups cold water.
  • Bring water to a boil; reduce heat.
  • Simmer for 2 minutes.
  • Remove from heat.
  • Cover and let stand for 1 hour.
  • Drain and rinse the beans.
  • Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.
  • In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.
  • Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2.
  • Thirty minutes before serving, thaw green beans and stir into soup.
  • Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.
  • Serve with garlic bread and a salad for a complete meal.

1 cup dry great northern bean
1 cup dry red beans
1 (28 ounce) can crushed tomatoes
1 medium onion, chopped
2 tablespoons chicken bouillon granules or 2 tablespoons beef bouillon granules
2 cloves garlic, minced
2 teaspoons italian seasoning, crushed
1/4 teaspoon black pepper
1 (9 ounce) package frozen green beans

SOUTHWESTERN CHICKEN AND BEAN SOUP (CROCK POT)

This soup has a good chili flavor and is simple to pull together even when the refrigerator is looking pretty bare. I do substitute fresh ingredients when I have them and the time to prepare them, but I list canned ones here for convenience (and they do taste pretty good anyhow!). I leave the seeds in my chili pepper, but take them out if you want a milder taste, and adjust the seasonings accordingly as well. This soup is very flexible - it's a good way to use up leftover chicken, beans and corn, and I believe you could use ground beef or turkey or TVP in this just as easily as chicken breast. I found a 6 can soup recipe on the web, but I altered it so much that it became something new, and this is the result.

Provided by Vino Girl

Categories     Chicken Breast

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 20



Southwestern Chicken and Bean Soup (Crock Pot) image

Steps:

  • Drain and rinse the beans and place in a 6 quart crock pot.
  • Add the chicken, corn, and tomatoes with their juices to the beans.
  • Add the remainder of the ingredients and stir.
  • Cover and cook on low for 6 hours or more.
  • We like this better the second day, and really don't think it can be overcooked!
  • Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (15 1/4 ounce) can whole kernel corn
1 (12 1/2 ounce) can chicken breasts
1 (8 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1 onion, chopped
1/2 green bell pepper, chopped
1 chili pepper, chopped
4 garlic cloves, minced
1/4 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 tablespoons dried parsley
2 tablespoons fresh lime juice
fresh ground black pepper, to taste
monterey jack cheese (optional) or monterey jack pepper cheese (optional)
sour cream (optional)
tortillas (optional) or corn chips (optional)

CROCK-POT ITALIAN VEGETABLE SOUP

I was looking for a nice and easy hot soup recipe for a cold winter day, but one that would be ready when I came home from work. I found this one in Fix-It and Forget-It Cookbook. It is so yummy and flavorful! And it couldn't be any easier! You can sprinkle Parmesan cheese on the top, or add other vegetables. We loved it just the way it is, and served with a fresh, crusty loaf of bread.... Mmm.

Provided by Whisper

Categories     Ham

Time 9h10m

Yield 4-6 serving(s)

Number Of Ingredients 12



Crock-Pot Italian Vegetable Soup image

Steps:

  • Layer carrots, onions, potatoes, parsley, garlic, basil, salt, pepper and kidney beans in slow cooker.
  • Do not stir.
  • Add beef stock.
  • Cover; cook on Low 8-9 hours, or on High 4 1/2-5 1/2 hours, until vegetables are tender.
  • Turn slow cooker to high.
  • Stir in tomatoes and ham.
  • Cover and cook for 10-15 minutes.

Nutrition Facts : Calories 368.1, Fat 7.3, SaturatedFat 2.5, Cholesterol 31.7, Sodium 1261, Carbohydrate 53.4, Fiber 12.9, Sugar 7.5, Protein 24.4

3 small carrots, sliced
1 small onion, chopped
2 small potatoes, diced
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
1 1/4 teaspoons dried basil (or use fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can red kidney beans, undrained
3 cups beef stock
14 1/2 ounces stewed tomatoes, with juice
1 cup cooked ham, diced

CROCK POT CHICKEN AND BLACK BEAN SOUP

This is a little thicker than a soup, but thinner than a stew. . .so let's call it a Mexican Stoup! This is adapted from a recipe on skinnytaste.com (original was a little bland for us, so I added some items).

Provided by januarybride

Categories     Mexican

Time 4h15m

Yield 12 1/2 cups, 8-10 serving(s)

Number Of Ingredients 18



Crock Pot Chicken and Black Bean Soup image

Steps:

  • Place one can of beans and 2 cups of chicken broth in a blender and puree. Place bean puree in crock pot.
  • Into the crock pot, add remaining beans and chicken broth along with the tomatoes, bell pepper, green chiles, cumin, chile powder, garlic powder, onion powder, oregano, corn (optional), mushrooms (optional), salsa, and chicken breasts.
  • Set slow cooker to high for 4 hrs or to low for 6-8 hrs (I do mine on high).
  • After it's done, remove and shred chicken (with 2 forks - it will just fall apart) and return it to the crock pot. Add the cilantro and scallions.
  • Adjust to taste with salt and cumin (and hot sauce if you like).
  • Serve hot with lime wedges and a dollop of sour cream if you wish.

Nutrition Facts : Calories 205.3, Fat 2.5, SaturatedFat 0.5, Cholesterol 18.9, Sodium 1222.8, Carbohydrate 30.2, Fiber 9.1, Sugar 4.1, Protein 17.7

2 (15 ounce) cans black beans, rinsed and drained
3 1/2 cups chicken broth
2 (10 ounce) cans medium tomatoes and green chilies
1 red bell pepper, minced
1/4 cup diced onion
1 carrot, diced
4 ounces diced green chilies
2 tablespoons ground cumin
2 teaspoons dried ancho chile powder
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
2 large skinless chicken breasts, uncooked
1/4 cup chopped cilantro (optional)
2 medium scallions, diced
1/2 cup corn (optional)
1/2 cup mushroom (optional)
2 cups salsa (thick and chunky is best)

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