Chicken Taco Veggie Bean Soup

1 package dry white beans
2 medium zucchini quartered and sliced
1/4 onion chopped
1 can mexican style stewed
1 can diced tomatoes no salt added
2 stalks celery chopped
2 lb boneless skinless chicken breast cut into small pieces
1 package taco seasoning(I like Lawry's=no MSG)
1 tsp dried oregano
4 cups low sodium free range chicken broth
water
1 tbsp each onion and garlic powders
1 tbsp chili powder
2 jalapeño peppers chopped
about 8 cups water or so
black pepper to taste

Soak beans overnight in water or boil on high for 15 minutes and then let sit for 15 then drain. Add drained beans, 4 cups chicken broth, and 4 cups water along with seasonings. Cook beans (boil on medihigh until full rolling boil, then turn to low for remaining time) for 2 hours or until almost soft enough to eat. Add all other ingredients and cook an additional hour. Makes about 10 bowls of soup of about 2 cups each.




Number of Servings: 10

Recipe submitted by SparkPeople user SAVAGEAMAYA.