chicken vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 onion, chopped1 clove garlic minced2 tbs extra virgin olive oil4 finely chopped baby carrots1/2 cup chopped fire roasted red pepper, frozen2.5 cooked chicken breasts, chopped1 bag mixed frozen vegetables1 can red kidney beans1 32 oz carton chicken stock1 29 oz can pureed tomatoesbay leaf1 T Italian seasoning/herb blendsalt/pepper to taste29 oz water (just use the tomato can)2 vegetable buillion cubes.soup pasta or rice
chop onion, garlic and carrot (can do in food processor). Saute in soup pan in heated olive oil.
Add red pepper, chicken, drained can of kidney beans until all is warm. Add bag of frozen vegatables. Add Chicken stock and pureed tomato. Stir, heat to boil, lower heat , add bay leaf, italian seasonings and simmer. Add soup pasta or cooked rice. When pasta is soft or rice is warm you might need to add a little more water for a soupier consistency.
Makes about 10 servings- or more depending on how much water you add. I serve with either cooked brown/red rice or whole grain bread and greens (salad or cooked).
Number of Servings: 10
Recipe submitted by SparkPeople user LUCELU.
Add red pepper, chicken, drained can of kidney beans until all is warm. Add bag of frozen vegatables. Add Chicken stock and pureed tomato. Stir, heat to boil, lower heat , add bay leaf, italian seasonings and simmer. Add soup pasta or cooked rice. When pasta is soft or rice is warm you might need to add a little more water for a soupier consistency.
Makes about 10 servings- or more depending on how much water you add. I serve with either cooked brown/red rice or whole grain bread and greens (salad or cooked).
Number of Servings: 10
Recipe submitted by SparkPeople user LUCELU.
Nutritional Info Amount Per Serving
- Calories: 152.7
- Total Fat: 3.9 g
- Cholesterol: 21.7 mg
- Sodium: 840.5 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 4.8 g
- Protein: 12.4 g
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