Chicken And Vegetable Borscht

• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, finely chopped
• 1 medium onion, chopped
• 4 packed cups thinly sliced green cabbage
• 3 medium white potatoes, cut into 1/2 inch cubes
• 2 medium beets, peeled and coarsely shredded
• 1 large carrot, peeled and coarsely shredded
• 1 bay leaf
• 1 tablespoon tomato paste
• salt
• 12 grape tomatoes, halved
• 2 boneless skinless chicken breast halves, cut into 1 . 2 inch dice
• 15 ounces great northern beans, rinsed and drained
• 1/4 cup finely chopped fresh dill

1. Heat oil in a large pot over medium heat.
2. Add garlic and onions and cook until soft, about 10 minutes.
3. Add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well.
4. Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes.
5. Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish.

extra virgin olive oil, garlic, onion, green cabbage, white potatoes, beets, carrot, bay leaf, tomato paste, salt, grape tomatoes, chicken, beans, fresh dill

Taken from www.food.com/recipe/chicken-and-vegetable-borscht-517622 (may not work)