Feed a Family of 4 for $4–Bean Soup with Chicken and Veggies

Last year my husband bought me The Biggest Book of Slow Cooker Recipes.  I haven’t used the cookbook too much, but I am rediscovering it during the pantry challenge.  We made this recipe last week, and it was yummy (and frugal because most of the items are basic and come from the pantry).

Bean Soup with Chicken and Veggies

1 cup dry Great Northern beans (I didn’t have the dry so I used two cans from the pantry) .50
6 cups water (reduce the water a bit if using canned beans)
1 cup chopped onion .40
4 medium carrots, chopped .50
2 cloves garlic, minced .10
1 tsp. dried thyme, crushed .30
1/4 tsp. pepper .02
3 – 14 oz. cans chicken broth (we used 1/2 homemade stock and 1/2 water) $1.25
2.5 cups chopped cooked chicken (I got a whole chicken on sale for $5.00) 1.50
1 – 14.5 ounce can diced tomatoes .79
3 tsp. dried parsley .25

Rinse beans; drain.  In a Dutch oven, combine beans and the 6 cups water.  bring to boiling; reduce heat.  Simmer, uncovered, for 2 minutes.  Remove from heat. Cover and let stand for 1 hour.  (Or place beans and water in Dutch oven. Cover and let soak overnight in a cool place.)  Drain and rinse beans.

Meanwhile, in a 4- to 5- quart slow cooker, combine onion, fennel, carrots, garlic, thyme, marjoram, and pepper.  Place beans over vegetables.  Pour chicken broth over all.

Cover; cook on low-heat setting for 8 to 10 hours on on high-heat setting for 4 to 5 hours.

If using low-heat setting, turn to high-heat setting.  Stir in chicken and tomatoes.  Cover and cook 30 minutes longer.  Stir in parsley.

Makes 6 servings.  .93.5 cents per serving. (We had enough leftover to freeze some of it for another meal later.)

Per serving:  299 calories, 6 g total fat, 9 g. fiber; 31 g. carb., 29 g. protein.

Want another tasty, healthy, low cost chicken recipe?  Try Slow Cooker African Stew.