Recipe: Chicken, Tomato and White Bean Soup (crock pot)

CHICKEN, TOMATO AND WHITE BEAN SOUP

"Even more vegetables make this version of our Chicken Soup recipe especially tasty and filling!."

Cooking time: 8 hours

1 medium onion, finely chopped
4 celery stalks, finely chopped
3 carrots, peeled and finely chopped
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
2 pounds cooked chicken breast, cut into bite-sized pieces (about 4 cups)
2 tablespoons butter
3 cans (14.5 ounces each) chicken broth
2 cubes chicken bouillon
1 can (14.5 ounce) diced tomatoes, drained
1 can (14.5 ounce) white beans, drained and rinsed
1/4 cup finely chopped fresh parsley
1/4 teaspoon Tabasco sauce (about 2 shakes)

Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with the chicken pieces, butter, broth and bouillon cubes. Do NOT stir.

Cover crock pot 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.

Makes 6 servings

Approximate nutritional content: calories: 410; protein: 52g; net carbs: 13g; fat: 13g; cholesterol: 143mg; sodium: 1,712mg

Source: The Everyday Low-Carb Slow Cooker Cookbook by Kitty Broihier and Kimberly Mayone