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