CHICKEN AND BEAN SOUP WITH PARSLEY
8 c. water
1 c. dried great northern beans
1 c. dried kidney beans
1 tsp. dried sage
2 env. onion soup mix (2.5 oz.)
2 whole boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 lb.)
1/2 c. snipped parsley
Heat water, beans, sage, and dry soup mix to boiling in 4-quart Dutch oven. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours.
Stir in chicken and parsley. Cover and cook until chicken is done, about 20 minutes.