Veggie Soup with beansSubmitted by: KAYSSKINCARE
IntroductionVery little chicken meat. Very little chicken meat.
1 Tbsp olive oil
1 large onion chopped
2 Tbsp chopped garlic
4 large carrots
4 (or more) large stalks celery
8 (approx) cups chicken stock/broth
1 Tbsp each: Parsley, Rosemary & Tarragon
1/2 tsp black pepper
1 15 oz can cut green beans
1 15 oz can S & W San Antonio beans (contains pintos, small reds & jalapenos in tomato sauce)
Add 2 Tbsp chopped garlic, let cook until translucent.
Meanwhile, coarsely chop 4 large carrots, 4 (or more) large stalks celery
Bring 8 (approx) cups chicken stock/broth to a simmer and add a little cooked chicken, the chopped vegetables, carrots first, then celery, then onion/garlic. Add parsley, rosemary, tarragon and pepper.
Let simmer; when carrots and celery soften, add the cans of beans.
Makes about 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KAYSSKINCARE.