ONE LAST SOUP BEFORE SPRING

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.