Hearty Northern Bean and Chicken Soup

This protein-packed soup combines lean chicken and fiber-rich white beans for a deeply satisfying, muscle-supporting meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 2 cups great northern beans, dry · 1203 kcal in the whole recipe
• 3 cups water (for soaking)
• 1/2 cup onion, chopped · 31 kcal in the whole recipe
• 1/2 pound chicken, thawed, cut up, and skin removed · 359 kcal in the whole recipe
• 4 ounces ham, chopped · 127 kcal in the whole recipe
• 2 tablespoons vegetable oil · 237 kcal in the whole recipe
• 8 cups water
• 1/4 teaspoon salt
• 1 cup tomatoes, diced · 74 kcal in the whole recipe
• 1 tablespoon distilled white vinegar · 3 kcal in the whole recipe

Method

1. Soak the dry beans in 3 cups of water overnight, then drain and rinse them thoroughly before cooking.

   

2. In a large pot, heat the vegetable oil over medium-high heat and sauté the chopped onion, chicken, and ham for about 5 minutes until lightly browned.

   

3. Add 8 cups of water, the soaked beans, and salt to the pot, bring the mixture to a boil, and let it cook for 5 minutes.

   

4. Reduce the heat to low, cover, and simmer for about 1 hour, stirring every 15 minutes to prevent sticking.

   

5. Stir in the diced tomatoes and white vinegar, then continue cooking over low heat for another 20 minutes until the beans are completely tender.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.