Tuscan Chicken Soup

• 2 Tablespoons Extra Virgin Olive Oil
• 2/3 cups Onion, Chopped
• 2/3 cups Celery, Chopped
• 2/3 cups Carrots, Chopped
• 2 cloves Garlic, Minced
• 1/2 cups Bell Pepper, Chopped
• 1 bag Frozen Mixed Vegetables, 16 Oz.
• 1 can 15.5 Ounces Dark Red Kidney Beans, Rinsed And Drained
• 1 can 15.5 Ounces Cannellini (White Kidney) Beans, Drained And Rinsed
• 1 can 14.5 Ounces Diced Tomatoes
• 4 cups Chicken Broth
• 1 Tablespoon Granulated Sugar
• 1 teaspoon Dried Italian Herbs
• 1 teaspoon Salt
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Dried Sweet Basil
• 1/2 teaspoons Dried Oregano
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Crushed Red Pepper Flakes
• 1/8 teaspoons Cayenne Pepper
• 1-1/2 cup Cooked, Pulled Chicken Meat

1. Add oil to a large soup pot over medium high heat. Add chopped onion, celery, carrots, garlic and bell pepper. Cook until veggies are tender, stirring often.
2. Now add the frozen veggies (for soup, I like the one that has green beans, carrots, corn, green peas and lima beans), beans, tomatoes and chicken broth. Stir together and add enough water to fill the pot as much as you would like. (Note: If at some point you think the soup needs more chicken flavor, you can add granulated or cubed chicken bouillon.)
3. Add all the seasoning, bring up to a boil, cover, reduce heat to low and allow to simmer for at least two hours, stirring occasionally, for maximum tastiness!
4. About 30 minutes or so before serving, add the chicken meat. At this point, taste the soup and adjust any seasonings to your taste.
5. Remember, be creative and add your own favorite veggies or seasonings.
6. This is delicious served with garlic bread or just crusty bread and butter.

olive oil, onion, celery, carrots, garlic, bell pepper, vegetables, kidney beans, beans, tomatoes, chicken broth, sugar, italian herbs, salt, garlic, dried sweet basil, oregano, ubc, ubc, cayenne pepper, chicken

Taken from tastykitchen.com/recipes/soups/tuscan-chicken-soup/ (may not work)