Tarragon Two-Bean Soup Recipe

Name: Tarragon Two-Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 13 onion; 1 carrot; 15 ounces red kidney beans; 15 ounces great northern beans; 32 ounces chicken broth; 2 tablespoons fresh parsley; 1 teaspoon dried basil; 1 tablespoon tarragon vinegar; 1 cooked chicken breast; ½ tablespoon dill weed; salt and pepper

Servings: persons

1 teaspoon olive oil
13 onion
1 carrot
15 ounces red kidney beans
15 ounces great northern beans
32 ounces chicken broth
2 tablespoons fresh parsley
1 teaspoon dried basil
1 tablespoon tarragon vinegar
1 cooked chicken breast
½ tablespoon dill weed
salt and pepper

1
Chop the onion and the carrot.
2
Heat the olive oil in the soup pot, and saute the onion and carrot until golden.
3
Rinse and put both kinds of beans into the pot with almost the entire jug of broth.
4
(I never use all of it, for some reason--maybe that it won't fit in the pot?
5
).
6
Heat for 5 minutes, and then chop and add the parsley.
7
Stir in the basil, dill-weed and Tarragon Vinegar.
8
Salt and Pepper to taste.
9
Dice the COOKED chicken, and add to the soup.
10
Heat and serve.

840

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon olive oil, 13 onion, 1 carrot, 15 ounces red kidney beans, and more.

Yes, Tarragon Two-Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tarragon Two-Bean Soup

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