Tarragon Two-Bean Soup

• 1 teaspoon olive oil
• 13 onion
• 1 carrot
• 15 ounces red kidney beans
• 15 ounces great northern beans
• 32 ounces chicken broth
• 2 tablespoons fresh parsley
• 1 teaspoon dried basil
• 1 tablespoon tarragon vinegar
• 1 cooked chicken breast
• 12 tablespoon dill weed
• salt and pepper

1. Chop the onion and the carrot.
2. Heat the olive oil in the soup pot, and saute the onion and carrot until golden.
3. Rinse and put both kinds of beans into the pot with almost the entire jug of broth.
4. (I never use all of it, for some reason--maybe that it won't fit in the pot?
5. ).
6. Heat for 5 minutes, and then chop and add the parsley.
7. Stir in the basil, dill-weed and Tarragon Vinegar.
8. Salt and Pepper to taste.
9. Dice the COOKED chicken, and add to the soup.
10. Heat and serve.

olive oil, onion, carrot, red kidney, beans, chicken broth, fresh parsley, basil, tarragon vinegar, chicken, dill weed, salt

Taken from www.food.com/recipe/tarragon-two-bean-soup-375169 (may not work)