Simply Cookbooks

It is COLD here in Michigan! Anyone tries to tell you that 7 below zero is not cold is out of their minds!
If you don’t have to go out, then don’t. Still even if you stay in ending the day with a warm nutritious soup is the only way to go as far as this family is concerned. I have this particular soup in my crockpot as I type, it will be ready in about an hour. And as cold as it is that is not too soon!

Ingredients

* 1 cup dry great northern beans
* 6 cups water
* 1 cup chopped onion
* 1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
* 2 medium carrots, chopped
* 2 cloves garlic, minced
* 2 tablespoons snipped fresh parsley
* 1 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper
* 4-1/2 cups chicken broth
* 2-1/2 cups shredded or chopped cooked chicken
* 1 14-1/2-ounce can diced tomatoes, undrained

Directions

1. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.

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

4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.

From BHG magazine

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