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Canned bean and chicken soup

Canned Bean and Chicken Soup

Appetizing, tasty, hearty, and easy to make! Canned bean soup with chicken broth comes out light yet very filling. Bright and warming, it'll appeal to absolutely everyone! And it's simple and quick to make.

Zhemchuzhinka

Recipe author

Composition / ingredients

Servings:

Chicken

300

Beans

250

Potatoes

Onion

Carrots

Garlic

Tomato paste

Salt

Ground black pepper

Fresh herbs

Water

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 4 g

Fats 14 % 2 g

Carbohydrates 57 % 8 g

73 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make soup with canned beans and chicken? Get everything ready from the list. You can use a whole chicken or just certain parts. A soup pack of bones makes a rich, full-bodied broth. Singe the chicken to get rid of any leftover feathers and wash it well.
Step 2:

Cover the meat with cold water and set it on the stove. Bring it to a boil over high heat, then skim off the white foam that forms. Lower the heat and cook the chicken, covered, until done (it'll take 30 to 45 minutes).
Step 3:

Meanwhile, prepare everything else. Peel the onion, carrot, garlic, and potatoes. Rinse the vegetables in clean water.
Step 4:

Cut the potatoes into small cubes or thin sticks.
Step 5:

Finely chop the onion and grate the carrot on the coarse side of a grater.
Step 6:

Heat refined vegetable oil in a skillet. Fry the onion and carrot until golden. Add the tomato paste to the sauté.
Step 7:

Mix everything well, add the pressed garlic, and keep it on the heat for a few seconds. Then turn off the heat under the skillet. Instead of tomato paste, you can use ketchup or tomatoes in their own juice.
Step 8:

Once the chicken is cooked, take it out of the broth. Add the potatoes to the pot. Cook over low heat for about 15 minutes (until the potatoes are soft).
Step 9:

Drain the canned beans in a colander and rinse them under cold running water. Add the sauté and the beans to the broth. Season with salt to taste. Let the soup simmer for about five minutes.
Step 10:

Pull the slightly cooled chicken meat off the bone. Cut it into roughly equal-sized pieces.
Step 11:

Add the chicken to the soup, and after two or three minutes add the finely chopped herbs. Parsley, dill, or young green onion go well in this soup. Take the pot off the heat and let the soup rest for a while.
Step 12:

Serve it while it's still hot! Offer everyone ground allspice or black pepper for their bowl.

The amounts given made me a medium-thick soup. Enjoy!
Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (how thick or thin you like your soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grains, and other ingredients belong in the soup, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people. Scale all the ingredients down to 1–2 servings and figure the water at anywhere from one cup per serving (for a very thick soup) up to 1.5–2 cups (for a thinner one). Remember that some liquid will boil off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions to suit you. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.
You can replace the chicken with turkey or any other meat you like. Just keep in mind that the cooking time and calorie count of the dish will change.