Chicken And Vegetable Bean Soup

• 1 cup dried great northern beans
• 6 cups water
• 1 cup chopped onion
• 1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
• 2 medium carrots, chopped
• 2 garlic cloves, minced
• 2 tablespoons snipped fresh parsley
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 4 1/2 cups chicken broth
• 2 1/2 cups cooked chicken (shredded or chopped)
• 1 (14 1/2 ounce) can diced tomatoes, undrained

1. Rinse beans; drain.
2. In a large saucepan, combine beans and the 6 cups water.
3. Bring to boiling; reduce heat.
4. Simmer, uncovered, for 10 minutes.
5. Remove from heat.
6. Cover and let stand for 1 hour.
7. Drain and rinse beans.
8. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
9. Place beans atop vegetables.
10. Pour chicken broth over all.
11. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
12. If using low-heat setting stir in chicken and tomatoes.
13. Cover and cook for 30 minutes longer or until heated through on high-heat setting.

dried great northern beans, water, onion, fennel bulb, carrots, garlic, parsley, rosemary, pepper, chicken broth, chicken, tomatoes

Taken from www.food.com/recipe/chicken-and-vegetable-bean-soup-214012 (may not work)