Northern Bean Soup with Chicken
By Marilyn Irvin from The Village of St. Martha’s
Ingredients:
1 bag of Northern Beans
2 chicken thighs
2 chicken legs
1 14.5 oz can of chicken broth
2 stalks of celery, chopped
1 small onion, chopped
1 small can of carrots
1 C chopped spinach
1 Tbsp minced garlic w/herbs
1tsp creole seasoning (optional)
1/2 tsp sea salt
Directions:
Soak beans over night in fridge. Boil chicken with seasoning, carrots and celery in chicken broth. Remove chicken, de-bone and return to pot. Add beans to chicken, seasoning and vegetables. Cook until beans are tender.
