Herbed chicken soup with assorted beans

I’ve noticed that many readers simply wait for updates via Facebook, Twitter, RSS or newsletter to view the latest recipes in the blog. What they don’t realize is that there’s so much more in the archives. This is a ten-year-old web site, after all. Which reminds me — the web site turned ten years old a week ago and the date came and went like any other. It has gone through three different content management systems, from Movable Type to Expression Engine to WordPress, and at least three domain name changes. And it’s still here.

So, I’m in the mood to sort of look back, dig into the archives, and highlight a few of my favorites. This herbed chicken soup with assorted beans recipe was originally published on November 7, 2007. It’s as good today as it was then. And it’ll be just as good ten years from now.

You have to read an older post to get an idea about the beans and peppercorns I used to make my soup. Of course, it isn’t absolutely necessary to use assorted beans. You can go with just one kind or a combination of two. Assorted peppercorns aren’t a must either. Black peppercorns are the only widely available kind in Philippine markets but let that not serve as a limitation. I’ve been cooking with black peppercorns for decades and they are just great.

This recipe will yield enough soup for six to eight people. If you feel that’s too much, you can always use half as much, or even less, of every ingredient.

Recipe: Herbed chicken soup with assorted beans


  • about 400 grams of uncooked (dry) beans
  • 1 whole chicken, about 1 kilo in weight
  • 1 large onion
  • 1 whole garlic
  • 10 large tomatoes
  • 2-3 bay leaves
  • 1 tsp. of dried rosemary
  • 1/2 tsp. of ground oregano
  • a teaspoonful of peppercorns
  • salt
  • chopped parsley for garnish (optional)


  1. casaveneracion.com chicken-beans-soup2
  2. Wash the beans. Soak in water overnight. Gay posted a comment in the previous entry that if you add baking soda to dry beans, you can do with a few hours of soaking. Cook the beans in simmering water for about an hour and a half or until tender.
  3. Place the chicken in a large deep pot, cover with water, add the whole garlic, onion, tomatoes, bay leaf, peppercorns, rosemary, oregano and salt. Bring to the boil, remove the scum as it rises, lower the heat, cover and simmer for an hour to an hour and a half.
  4. Remove the chicken, garlic, onion and tomatoes from the broth. Cool. Discard the bay leaves. Debone the chicken. Do not flake the meat; rather, tear them into fairly large pieces. See the photo above to get an idea.
  5. Peel and mash the garlic, onion and tomatoes. Return everything to the pot, add the cooked beans (including the liquid in which they cooked), add more salt if necessary, bring to the boil and simmer for about 10 minutes. That’s it. You’ve got yourself a great hearty soup. Garnish with chopped parsley, if you wish, just before serving. Accompanied by bread, this herbed chicken and beans soup is a complete meal.
  6. casaveneracion.com chicken-beans-soup3

Preparation time: 20 minute(s)

Cooking time: 2 hour(s)

Number of servings (yield): 6 to 8


  1. peterb says

    Oh wow…This i really got to try. Do i have to use a whole chicken? Maybe i can use choice cuts and chicken bones. Hehe

  2. Ren says

    This was a veeery nice recipe for one kind of beans, we can substitute this with kidney bean, lima bean or other kind of beans. More power to Connie!

  3. Les says

    Hi Connie: can i substitute canned beans? I figured that you can add after tearing the chicken pieces and then simmering all again in the last step. what do you think?

  4. Janete says

    Great recipe for my family & especially for my baby. I make my own baby food and I will definitely make this for my baby. I will use pinto & kidney beans. I wonder if this will work in slow cooker too…Thanks Connie!

  5. says

    You can try, Les. Haven’t cooked with canned beans before, actually, except for pork and beans.

    Janete, I think a slow cooker is ideal for this dish. :)

  6. Julius S. says

    I used a slow cooker (Crock Pot) to prepare this recipe in the morning before heading out to work. When I cam home in the late afternoon, the aroma of the herbed Chicken greeted me at the door, a nice and hot bowl of soup to warm me up from the cold weather.

    I followed this recipe, but not too much on the beans, then added Egg Noddles to make a herbed chicken Noodle Soup, he, he. -Julius

  7. says


    I used only 1 -1/2 peices of large variety Tomato not Roma.
    The broth went well with the egg Noodles and tomato didn’t overwhelm the taste of the soup.

  8. says

    You know, I’ve been dreaming of cooking this dish. Just wait till I get home! I can only cook on weekends and I didn’t go home last weekend. So I’m gonna try this one the next time I go home. I’m imagining the taste of the beans already…

  9. Janete says

    Hi Connie!

    Cooked this last night and I really liked it. I used less herb but it came out good. I will try it again with more herb. This is a wonderful winter food.

  10. claudine charie says

    My hubby loves soup with beans but we used smoked pork hock which is so cheap here in US and add cubed hams. I’m doing your recipe today but using less tomato,added scrap pork, and slow cook it in the crock pot. The aroma is so wonderful and i just can’t wait! NAKAKAGUTOM!

Commenting Guidelines:

1. Read the post carefully before asking questions.
2. Stay on topic; this is not an "anything goes" forum.
3. If you're on a recipe page and you want to substitute an ingredient or a procedure, please don't ask if it will work. I cannot make a guess about something I have not tried.
4. Self-promotion is not allowed. You will be blacklisted and your comment will be deleted.

Leave a Reply

Your email address will not be published. Required fields are marked *