Savory Chicken Veggie Soup

2 boneless, skinless chicken breasts, cut in 1" cubes, about 12 oz.
Olive Oil 1 T
Poultry Seasoning 1-2T
salt to taste
pepper to taste
Onions, 2 small, diced
Carrots, 3 medium, unpeeled, sliced
Potatoes, 3 small, unpeeled, diced
Celery, 3 medium sized ribs, sliced
Cabbage, 1.5c coarsely chopped
Chicken Broth, 1 large can
Beef Broth, 1 small can
Canned, Diced Tomatoes, 1 can
Sweet Corn, Frozen, 1/2 cup
Garbanzo beans, 1 can, DO NOT DRAIN
Dark Red Kidney Beans, 1 can, DO NOT DRAIN

Dice chicken. Put olive oil in a large, preheated pan and brown chicken in oil until no longer pink. Add spices, and continue stirring. I usually dice the veggies one at a time while the chicken is cooking, and throw each in as I get it cut up. Add all of the rest of the vegetables except for the cabbage. Add beans, tomatoes and broth. Bring soup to a boil, and turn down to simmer. Cook until just done, then add the cabbage and continue cooking until cabbage is tender. This is more like "stoup" (stew/soup) than a true soup. It's very filling.

Number of Servings: 10

Recipe submitted by SparkPeople user TISHLUVS2QUILT.