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.