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