Ingredients
1/2 pound dried baby lima beans1/2 pound dried great northern beans2 pounds boneless skinless chicken breasts, cubed1 teaspoon salt, divided2 tablespoons canola oil, divided1 large onion, chopped3 medium carrots, sliced2 celery ribs, thinly sliced1 garlic clove, minced4 cups reduced-sodium chicken broth2 cups water1/2 teaspoon pepper1/4 cup minced fresh parsley
Preparation
Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer.
Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt.
Serve immediately or cool and freeze in a freezer container for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt.
