Chicken And Vegetable Bean Soup - cooking recipe

Ingredients

1 cup dried great northern beans
6 cups water
1 cup chopped onion
1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
2 medium carrots, chopped
2 garlic cloves, minced
2 tablespoons snipped fresh parsley
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 1/2 cups chicken broth
2 1/2 cups cooked chicken (shredded or chopped)
1 (14 1/2 ounce) can diced tomatoes, undrained

Preparation

Rinse beans; drain.
In a large saucepan, combine beans and the 6 cups water.
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Remove from heat.
Cover and let stand for 1 hour.
Drain and rinse beans.
Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
Place beans atop vegetables.
Pour chicken broth over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting stir in chicken and tomatoes.
Cover and cook for 30 minutes longer or until heated through on high-heat setting.