Monday, November 4, 2013

Chicken Tomato Vegetable Soup

This is low fat and very hearty. You can make it as spicy as you like.

4 Boneless breasts of chicken, chopped
2 Quarts chicken stock
3 Cups of cold water
1 Large yellow onion, chopped
1 green bell pepper
4 Sweet carrots, chopped
2 Small yellow crookneck squash, chopped
1 Can red kidney beans
1 Can white butter beans
1 Cup string beans, chopped
2 Cloves crushed garlic
Pinch of red pepper flakes
White and black pepper
2 Teaspoons onion powder
1/2 Teaspoon sage
2 Bay leaves
1 32-ounce can of crushed tomatoes
1 cup Ditalini pasta

Cut up vegetables, add stock and water. Add spices, beans, garlic, cut up chicken. Bring to a boil then simmer three hours. Add pasta and cook until pasta is al dente. Serve with a good sour dough bread.