Must Go Greens with Chicken & Beans Soup

PointsPlus Value per Serving for Weight Watchers
Prep time: 25 min
Cook time: 8-10 hours or overnight, in a Crock Pot
Serves: 10


Don’t be afraid to use any of your dark greens left over in your refrigerator, which are just on the edge of going bad (not mushy or slimy) with this recipe.

2 Whole Dried Bay Leaves
4.5 cups Cold Water
2 – 12.5 oz Cans Chunk White Chicken with Rib Meat, Drained & Rinsed Gently
1.5 tsp Sea Salt, Course Ground
1/2 tsp Black Pepper, Course Ground
  2 cups Uncooked Green Beans, Roughly Chopped
4 Cloves Fresh Garlic, Minced, add as much or as little according to taste, I like garlic.
  2 cups Uncooked Yams, Peeled and Roughly Chopped into Small Chunks
  1.5 cups Fresh Portabella or White Mushrooms, Roughly Chopped
  6 cups Dole Fresh Power Up Baby Kale and Greens, using the sturdier greens is preferable – Roughly Chop
  2 cups Fresh Celery – Leaves and Stalks, Roughly Chopped
  1 Medium Fresh Red Onion, Chopped into Small Chunks
4 Cubes of Reduced Sodium Chicken Flavor Instant Bouillon, Crushed
  15.5 oz Can of Red Beans, Drained & Rinsed Gently
  16 oz Can of Large Butter Beans, Drained & Rinsed Gently
  2 cups Fresh Whole Baby Carrots, Roughly Chopped, you can use 2 cups of regular peeled/chopped carrots.
  3 cup Fresh Leaf Spinach with Stems, Roughly Chopped


  • Wash all veggies before preparation. Place all ingredients except chicken and beans in a large (5+ qt) crock pot.  Set temperature on low, cook for 8-10 hours or overnight.  About a half to one hour before serving, drain the cans of chicken and beans, add them to the crock pot and stir gently.
  • This soup will be very “thick” and chunky, but you can add low or no-sodium chicken broth before re-heating; it will also freeze nicely or keep in refrigerator for up to 5 days; easily kept handy for reheating in the microwave.
  • NOTE: Roughly Chopped, means chopped, but generally it’s better to have “bite-size” or 1/2″ pieces at most.