Slow Cooker Chicken, Tomato and White Bean Soup

Ingredients:

1 medium onion , finely chopped

• 4 celery ribs , finely chopped
• 3 carrots , peeled and finely chopped
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 2 lbs cooked chicken breasts , cut into bite size pieces (about 4 cups)
• 2 tablespoons butter
• 3 (14 1/2 ounce) cans chicken broth
• 2 chicken bouillon cubes
• 1 (14 1/2 ounce) can diced tomatoes , drained
• 1 (14 1/2 ounce) can white beans , drained and rinsed
• 1/4 cup finely chopped fresh parsley
• 1/4 teaspoon Tabasco sauce

Method

• Place vegetables, garlic, salt and pepper in crock pot.
•  Top with the chicken pieces, butter, broth and bouillon. 
• DO NOT STIR.
• Cover and cook on LOW for 7 1/2 hours. 
• Stir in drained tomatoes and beans; continue to cook 1/2 hour more.
• Before serving, stir in parsley and Tabasco sauce.

Easy Multi Bean Soup

• Ingredients
• 
  
• Dried mix beans, 1 pack
• Chopped celery, 8 stalks
• Diced onions, 4
• Minced garlic cloves, 8
• Olive Oil
• Peeled and chopped carrots, 9
• Ham seasoning, 1 tsp

Preparation

• Soak beans overnight in a covered bowl. 
• Place a large soup pot on a medium flame and add olive oil in it. 
• Let it heat for some minutes and then add the beans, minced garlic and onions. 
• Mix well and after some minutes add carrots and celery. 
• Pour two quarts water and add some ham seasoning. 
• Bring the mixture to a boil and simmer it for at least 2 hours. 
• Serve hot.