Thursday, March 17, 2011


We are getting closer to spring and the end of soup season. I usually love soup, but a heavy, hearty beefy, barley soup didn't sound appetizing and felt like winter food, so I did this one instead. Made with chicken and fresh vegetables keeps it light.

Tomato, Chicken and Bean Soup

4 tsp vegetable oil
1 onion, chopped
2 or 3 each carrot and celery, chopped
3 cloves garlic, chopped
1 hot green chili pepper (opt), finely chopped
handful of green beans, chopped
1/4 tsp each salt and pepper
3 chicken breasts, cooked and chopped
2 cans (28 oz) tomatoes, broken up
1 can beans (any white or black bean)
1 can chicken broth (or boullion cubes and water to make 1 cup)
1 cup water
2 tsp oregano
1 tsp sugar
grated zucchini for top of soup

In dutch oven, heat oil over medium heat; cook onion, carrot, celery, garlic, chili pepper, salt and pepper. Cook until softened, about 6 minutes.

Stir in tomatoes, add beans, chicken broth, water, oregano, green beans and sugar. Bring to a boil. Reduce heat and simmer for 15 minutes.

Add grated zucchini (and parmesan cheese is good too) to top.

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