Two-bean Chicken Veggie Stoup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.