Preparation Time Preparation Time: 15 minutes Cook Time Cook Time: 90 minutes Serves Serves: 6-8 Cut:



1 lb dried navy beans, rinsed

Water (about 4 cups)

6 cups chicken broth

1 tsp dried thyme

1 tsp dried rosemary

½ tsp smoked paprika

1 bay leaf

1 medium onion, chopped

1 clove garlic, minced

2 carrots, chopped

2 celery stalks, chopped

28 oz can diced tomatoes

1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces (or boneless, skinless chicken thighs)

½ cup chopped fresh parsley

salt and pepper to taste


Place the beans in a large soup pot or Dutch oven. Add enough water to cover beans by about 2 inches. Bring to a boil and then lower the heat to a simmer. Cook for 5 minutes and then remove from heat, cover and let sit for one hour. Drain any remaining water.

Add the chicken broth, thyme, rosemary, bay leaf, smoked paprika, onion, garlic, carrots, celery and tomatoes to the beans and cooking water. Bring to a boil, cover and adjust the heat so that the soup cooks at a gentle simmer. Cook for ½ an hour and then add the chicken. Cook for another hour. Remove from heat to cool slightly. Stir in fresh parsley,

If desired, Use a hand blender to puree soup just enough to break up larger pieces, leaving most of the beans intact. Stir in fresh chopped parsley and add salt and pepper to taste.

Note: soup can be stored in fridge for up to 3 days or can be frozen for up to 4 months.