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Kitchen Garden Bean Soup with Chicken
1 cup sliced carrots 1/2 cup sliced green onions and tops 1/2 cup chopped red bell pepper 1/2 cup sliced celery 1 tablespoon butter or margarine 12 ounces boneless skinless chicken breast, cut into 3/4-inch pieces 1 teaspoon dried thyme leaves 2 tablespoons flour 3 cups reduced-sodium fat-free chicken broth 1 can (15 ounces) dark kidney beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained 1 cup broccoli florets 1 cup chopped zucchini 1/2 teaspoon salt 1/8 teaspoon white pepper 1 to 2 teaspoons lemon juice 1/2 cup whipping cream, whipped
Saute carrots, green onions, bell pepper, and celery in butter until almost tender in Dutch oven or large saucepan, about 5 minutes.
Add chicken and thyme; cook over medium heat until chicken is lightly browned, about 5 minutes. Stir in flour and cook 1 minute longer.
Stir in chicken broth, beans, broccoli, and zucchini; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.
Stir in salt and pepper; season to taste with lemon juice. Stir in whipped cream just before serving.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Makes 4 servings (about 1 1/2 cups each) Source: American Dry Bean Board
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