→ Vegetarian option provided below
→ Using a Crockpot is the easiest method
READ THE DIRECTIONS FIRST!
Yields: about 6 cups soup
Ingredients
15 oz. can Great Northern Beans or Cannellini Beans drained, rinsed
1 cup Yellow Onion, chopped
1 Medium Fennel Bulb, trimmed and cut into 1/2” pieces (slice like celery slices, which are ok to substitute if you prefer)
2 Medium Carrots, peeled and diced
2 tsp. Garlic, minced
2 Tbsp. Flat Leaf Parsley, chopped
1 tsp. Dried Thyme, crushed
1 tsp. Dried Oregano
3 shakes Morton’s Natures Seasoning or other All Purpose Low Sodium Seasoning*can add more after you do a taste test
32 oz. Low Sodium Chicken or Vegetable Broth
1 cup water
2 1/2 cups COOKED Chicken Breast, diced or
1 1/2 cups BROWNED Tempeh, crumbled
14.5 oz. can Italian- Style Stewed Tomatoes
Directions:
Step 1: In a large heavy-gauge saucepan, Crockpot or Dutch oven, combine onion, fennel, carrots, garlic, parsley, thyme, oregano, and Natures Seasonings. Add beans atop of the veggies. Pour broth and water over-top.
Step 2: Cover the cooking vessel and cook; LOW for 8 – 10 hrs. or HIGH 4 – 5 hrs.
Step 3: The final 30 minutes of which-ever setting you chose, add chicken or tempeh and undrained can of tomatoes. Allow to finish cooking on the high-setting or higher heat until heated through for serving.
Complete Meal Portions:
2 Unit Meal Portion
1 cup soup
3 Unit Meal Portion
1 1/2 cup soup
4 Unit Meal Portion
2 cups soup
5 Unit Meal Portion
2 1/2 cups soup
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