Crock Pot Italian Bean Soup With Chicken Recipes

SLOW-COOKER EASY MULTI-BEAN SOUP

Steps:

• In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

CROCK POT ITALIAN CHICKEN SOUP RECIPE

Steps:

• Place all the ingredients except for the pasta and the parmesan cheese in a 6 quart crock pot.
• Cook on low for 8-10 hours or on high for 4-5 hours.
• Remove the chicken, shred and return it back to the crock pot.
• Stir in the uncooked pasta. Cover and cook on high for 20-30 minutes until the pasta is cooked through.
• Stir to combine. Serve topped with the shredded parmesan cheese and enjoy!

SLOW COOKER ITALIAN CHICKEN BEAN SOUP

Steps:

• Add the beans to a colander and rinse, sort out any unwanted debris and discard. Add the beans to the slow cooker.
• Add the chicken, celery, carrots, onion, garlic, rosemary and chicken broth. (WAIT TO ADD THE TOMATOES AND ITALIAN SEASONING PACKET)
• Place the lid on the slow cooker. Cook on HIGH for 7 hours without opening the lid during the cooking time. There are a lot of large beans in this and the longer cooking time is needed to soften them.
• Remove the rosemary spring from the top (if you used a sprig).
• Remove the chicken breasts onto a plate and cut into cubes (or shred) and add back into the soup.
• Add the two cans of diced tomatoes and the included Italian seasoning packet. Stir.
• Add salt to taste. Serve and enjoy!

SLOW COOKER ITALIAN CHICKEN SOUP

Steps:

• Place all ingredients except for the fresh parsley in a slow cooker and heat on Low for 8 hours or High for 4 hours.
• Garnish with fresh parsley and serve.

SLOW-COOKER ITALIAN CHICKEN-PASTA SOUP

Steps:

• Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.
• Cover and cook on Low heat setting 8 to 10 hours.
• About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.

ITALIAN BEAN SOUP FOR THE SLOW COOKER

Steps:

• Rinse beans and place in a large pot.
• Cover beans with 5 cups cold water.
• Bring water to a boil; reduce heat.
• Simmer for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• Drain and rinse the beans.
• Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.
• In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.
• Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2.
• Thirty minutes before serving, thaw green beans and stir into soup.
• Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.
• Serve with garlic bread and a salad for a complete meal.

CROCK POT CHICKEN AND BEAN SOUP

Steps:

• Place all ingredients in a slow-cooker.
• Cover and cook on low for 8-10 hours.
• Serve.

ITALIAN BEAN SOUP

Steps:

• Brown sausage and onion in a large pot until no pink remains. Drain any fat.
• Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes or until carrot is tender and flavors have blended.
• Discard bay leaf and serve.
• Garnish with parmesan cheese and parsley if desired.

SLOW COOKER HAM AND BEAN SOUP

Steps:

• Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
• Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.