Rabbit or Chicken Navy Bean Soup

Rabbit or Chicken Navy Bean Soup

Rabbit meat might not be your thing—although if you like chicken, you should know that good rabbit is like the best chicken white meat you’ve ever had—but this soup works well for both rabbit and chicken meat.

If you’ve roasted a chicken lately and want to do something different with it or have leftover meat in the fridge, this soup is easy, quick, and guaranteed to be filling thanks to the lovely navy beans.

I like to soak our beans as I think it cuts down on some of the bean…effect. But it’s up to you whether or not you want to do that step. Some people like their beans firmer than we do—we tend to like all our veggies and beans pretty mushy.

Whatever you do, don’t wimp out on the red pepper flakes. They add a subtle kick and a lot of depth to this rabbit or chicken navy bean soup.

Rabbit or Chicken Navy Bean Soup

Serves: 6-8

Prep Time: 30 minutes (not including bean soak time)

Cook Time: 3-4 hours

Ingredients:

  • 16oz dried navy beans
  • Enough water to submerge beans
  • 4 cups chicken broth
  • 5oz can diced tomatoes (with juices)
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2-3 large carrots, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried parsley
  • 3 teaspoons garlic powder
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 cups water
  • 1 can corn
  • 1 teaspoon red pepper flakes
  • 1-1.5 pounds cooked and shredded chicken or rabbit

Directions:

  1. Soak beans for 4 hours and then rinse thoroughly. Soak for another 4 hours and rinse again.
  2. Combine beans, 4 cups broth, tomatoes, onion, celery, carrots, Worcestershire sauce, parsley, garlic, bay leaves, salt, and pepper in a stock pot.
  3. Cover and bring to a boil.
  4. Lower heat and simmer for two hours.
  5. Add additional 3 cups water, corn, red pepper flakes, and meat. Simmer for an additional one to two hours.