Source: dLife

Slow cooked bean soup with chicken, herbs, and vegetables.

Servings

1 cup Beans, great northern, mature (dry)
1 cup fresh chopped onion
1 cup chopped carrots
1 fennel bulb , trimmed and cut into 1/2" pieces
2 medium garlic cloves , minced
1 tsp ground thyme , crushed
1 tsp dried marjoram , crushed
0.25 tsp black pepper
42 oz low sodium chicken broth
2.5 cup cooked chicken breast, diced (about 12 oz)
14.5 oz canned unsalted diced tomatoes , undrained
2 tbsp chopped parsley , fresh

1 Using colander, rinse beans.
2 In large saucepan, place beans. Add water to cover beans plus 2".
3 Bring water to boil. Reduce heat and simmer, uncovered, 10 minutes.
4 Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.
5 Meanwhile, in 4 to 5 quart slow cooker, combine onion, carrots, fennel, garlic, thyme, marjoram, and pepper.
6 Place cooked beans on top of vegetables in cooker. Add chicken broth.
7 Cover and cook on low heat setting for 8 hours.
8 Add chicken and undrained tomatoes. Cover and cook for additional 30 minutes or until heated through.
9 Add parsley and serve.