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.