Two-bean Chicken Veggie Stoup

• 14 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

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.
3. Stir to combine.
4. Add chicken breast.
5. Stir to combine.
6. Bring all ingredients to a simmer.
7. Add boullion.
8. Bring to a boil, then lower heat until stoup simmers.
9. Allow to simmer for 20 minutes.
10. Let cool for 15 minutes before serving.
11. Serve over rice, pasta, or day-old toasted bread.

onion flakes, canola oil, zucchini, carrot, green cabbage, tomatoes, dark red kidney beans, green soybeans, chicken breasts, vegetable bouillon cubes, chicken bouillon cubes, water

Taken from www.food.com/recipe/two-bean-chicken-veggie-stoup-117927 (may not work)