Hearty Chicken Vegetable Soup
|Fresh green beans/Null||2 Cup (32 tbs) (Null)|
|Lemon juice/Null||2 Tablespoon (Null)|
|Canned tomatoes/Null||16 Ounce (1 Number 2 Can)|
|Onion/Null||1 , chopped (Null)|
|Carrots/Null||6 , peeled and diced (Null)|
|Celery stalks/Null||2 , diced (Null)|
|Pepper/Null||1⁄4 Teaspoon (Null)|
|Cabbage head/Null||1⁄4 , chopped (Null)|
|Cooked chicken breast/Null||1 1⁄2 Cup (24 tbs), cubed (Null)|
|Cooked rice/Pasta||1 Cup (16 tbs) (Null)|
|Chopped fresh parsley/Null||2 Tablespoon (Null)|
|Chicken broth/8 cups canned fat-free chicken broth||8 Cup (128 tbs), canned (Null)|
Cut beans diagonally into thirds; toss with lemon juice and steam until tender.
Combine tomatoes, onions, carrots, celery, and pepper in stock pot with Basic Chicken Broth (8 cups) and slowly bring to a boil, reduce heat, and simmer 1-2 hours or until vegetables are tender.
Add beans and cabbage; simmer 15 minutes.
Add chicken and rice or pasta; heat.
Sprinkle with parsley.
Serving size: Complete recipe
Calories 1332 Calories from Fat 272
% Daily Value*
Total Fat 30 g46.8%
Saturated Fat 7.3 g36.6%
Trans Fat 0 g
Cholesterol 94.5 mg31.5%
Sodium 6747 mg281.1%
Total Carbohydrates 207 g68.9%
Dietary Fiber 35 g140.2%
Sugars 41.2 g
Protein 67 g133.2%
Vitamin A 1346.6% Vitamin C 292.3%
Calcium 46.7% Iron 81.1%
*Based on a 2000 Calorie diet