Tomato, Red Pepper & Black bean soup

2.0 clove Garlic
50.0 Grams Onions, raw
2000.0 Grams Red Ripe Tomatoes
0.75 cup Beans, black
7.0 oz Boneless Skinless Chicken Breast boiled
7.0 gram Butter
200.0 gram(s) bell pepper, red, sweet, raw
50.0 gram Broth powder, FRONTIER, chicken flavored vegetalbe

Cut half of the tomatoes into chunks, however large you would like them in your soup. The bell pepper and other half of the tomatoes can be cut just enough to boil and blend On low heat melt the butter Add onions and garlic, thyme, parsley cook on low heat until the onions are translucent add just enough water to cook the chicken & 1/4 cup of chicken broth powder and season to taste Add the chicken breast, the bell pepper, and half the tomatoes. Boil until chicken is cooked. Add just enough water to cook everything but not too much-you don't want watery soup. Remove the chicken and set aside. Blend the broth w the veggies in the blender. Put it back. Shred the chicken and put it back. (If you want to you can bisque it and blend the chicken in, too) Add the rest of the tomatoes and boil until done. If I have the calories to spare, I like to put some shredded cheese (Chipotle gouda or mozzarella) on the top and let it melt in just before I eat it. Serving Size: Makes 9 servings. 1 cup each

Number of Servings: 9.0

Recipe submitted by SparkPeople user SAMANTHAJONES0.