chicken vegetable soup

1 onion, chopped
1 clove garlic minced
2 tbs extra virgin olive oil
4 finely chopped baby carrots
1/2 cup chopped fire roasted red pepper, frozen
2.5 cooked chicken breasts, chopped
1 bag mixed frozen vegetables
1 can red kidney beans
1 32 oz carton chicken stock
1 29 oz can pureed tomatoes
bay leaf
1 T Italian seasoning/herb blend
salt/pepper to taste
29 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.