Two-bean Chicken Veggie Stoup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Super easy, and gives you all the protein and fiber you need for what ails you. About the name: it's not thick enough for a stew, nor thin enough for a soup, therefore, it's a stoup. Ingredients:
1/4 cup dried onion flakes |
1 tablespoon canola oil |
1 medium zucchini, quartered lengthwise and sliced into 1-inch pieces |
1 medium carrot, sliced very thin |
1 cup green cabbage, sliced thin |
1 (14 1/2 ounce) can diced tomatoes |
1 (13 3/4 ounce) can dark red kidney beans, rinsed and drained |
1 cup green soybeans (edamame) |
2 (12 1/2 ounce) cans boneless skinless chicken breasts, drained |
2 vegetable bouillon cubes |
2 chicken bouillon cubes |
4 cups water |
Directions:
1. Saute onion and veggies in hot oil until onion is golden brown and cabbage begins to wilt.
2. Add tomatoes and beans to veggies. Stir to combine.
3. Add chicken breast. Stir to combine.
4. Bring all ingredients to a simmer.
5. Add boullion. Bring to a boil, then lower heat until stoup simmers. Allow to simmer for 20 minutes. Let cool for 15 minutes before serving. Serve over rice, pasta, or day-old toasted bread.
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