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White Bean Soup

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White Bean Soup

A hearty classic tailor made for cold days. Don't forget to save and reheat for savory, delicious leftovers.
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Course: Soup
Cuisine: American
Keyword: White Bean Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 517kcal


  • 1 each chicken breast
  • 1 small onion
  • 1 medium bell pepper, green
  • 5 clove garlic
  • 8 cup chicken broth, low-sodium
  • 4 cup navy beans, canned
  • 1 each bay leaf
  • 1 tablespoon rosemary, fresh
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 4 slice, medium bread, Italian
  • 2 cup grapes


  • Heat a large stock pot over medium heat and add chicken. Cook until brown and cooked through.; remove chicken from pot, cool slightly, and shred or cube. Set aside.
  • Chop onion and bell pepper and add to same stock pot, cooking for 5 minutes. Mince and add garlic, cooking for 1-2 minutes longer.
  • Add stock, beans, herbs, spices, and cooked chicken. Stir together and then bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Remove bay leaf.
  • Serve with Italian bread and grapes on the side.
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Calories: 517kcal | Carbohydrates: 78g | Protein: 43g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 1128mg | Fiber: 15g | Sugar: 15g

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