Slow Cooker Chicken "Bean" Soup
I discovered whole raw almonds make a great low carb. substitute for beans when soaked overnight and cooked. This can be made vegetarian if you use vegetarian "chicken" broth and vegetarian "chicken" breasts. Check ingredients on the vegetarian chicken to make sure it meets your dietary restrictions.
Slow Cooker Chicken "Bean" Soup 1 cup whole raw almonds, soaked overnight in water to cover 4 cups coarsely chopped raw green cabbage 2 ribs celery, sliced 3 lg. carrots, peeled and cut into 1/2 inch slices 1 cup chopped onion 3 lg. garlic cloves, chopped 2 (8 oz.) raw boneless-skinless chicken breast halves, cut into cubes or 2 vegetarian "chicken breast" pieces, partially thawed and cubed 2 bay leaves 1-1/2 tsp. dried rosemary leaves 1 tsp. crumbled dried sage leaves 1/2 tsp. ground black pepper 1/2 tsp. unrefined sea salt 8 cups chicken broth or vegetarian chicken broth (I use this brand) 3 cups baby kale leaves or torn kale leaves 1. Soak almonds overnight in water to cover, drain and rinse the next morning. 2. In a 3 quart slow cooker, combine all ingredients in order listed except vegetarian chicken breasts and kale, these are added later. Cook on Low 9 hours, add vegetarian chicken breasts, if using or cook on low 10 hours if not using vegetarian chicken breasts. Stir in kale. Adjust seasonings. Cover and let rest 15 minutes before serving. *Note: The almond "beans" do soften as they cook but still have a slight bite of texture. Servings: 8 Nutrition Facts Serving size: 1/8 of a recipe (15.8 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 235 Calories From Fat (39%) 91
% Daily Value Total Fat 11g 17%
Saturated Fat 1g 5% Cholesterol 38mg 13% Sodium 788mg 33% Potassium 891mg 25% Total Carbohydrates 15g 5% Fiber 5g 21% Sugar 5g Protein 22g 43%