Hearty Chicken Vegetable Soup

• 2 c. fresh green beans
• 2 Tbsp. lemon juice
• 1 (No. 2) can tomatoes
• 1 onion, chopped
• 6 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 tsp. pepper
• 1/4 head chopped cabbage
• 1 1/2 c. cooked chicken breasts, cubed
• 1 c. cooked rice or pasta
• 2 Tbsp. chopped fresh parsley
• 8 c. basic chicken broth

1. Cut beans diagonally into thirds.
2. Toss with lemon juice and steam until tender. Combine tomatoes, onion, carrots, celery and pepper in stock pot with basic chicken broth (8 cups) and slowly bring to a boil. Reduce heat and simmer 1 to 2 hours or until vegetables are tender. Add beans and cabbage. Simmer 15 minutes. Add chicken and rice or pasta.
3. Heat.
4. Sprinkle with parsley. Yields 10 to 12 servings.

fresh green beans, lemon juice, tomatoes, onion, carrots, stalks celery, pepper, cabbage, chicken breasts, rice, parsley, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481800 (may not work)