Carol's Chicken, Bean, Red Rice Soup

1 C. Carrots, sliced
1 C. Onions, chopped
2 C. Celery, sliced
1 C. Red & Yellow Peppers, sliced
1 C. Red Rice
3 C. cooked Pinto Beans
1 lb. Chicken Breasts. diced
2 tsp. Olive Oil
9 C. Chicken Broth
2 C. Water

First I soaked the pinto beans overnight, drained them and cooked them. Drained the cooked beans and set aside 3 cups. (Rest I froze)
Cook (simmer after it boils)the red rice in 2 cups of water for about 30 minutes.
While rice is cooking I chopped all of the vegetables and diced chicken. (not too small)
Remove rice from pan. In 2 tsp. Olive Oil, brown all the fresh vegetables with the chicken.
Then add beans, rice, 9 cups broth and 2 cups water. Season with garlic powder, oregano, thyme, rosemary, fresh basil, and a little red pepper seeds. Simmer for a while and ready to eat. I added NO salt.
Makes 4 1/2 quarts which is 18 cups. Nutrition is figured on 1 cup serving.

Number of Servings: 18

Recipe submitted by SparkPeople user CAROLJ35.