1/2 onion, diced
1 rib celery, diced
2 garlic cloves, minced
1/2 cup diced carrots
1/2 cup diced sweet potato
2 cans Campbells chicken broth
2 soup cans water
1 12 oz can V‐8 6 oz cooked chicken breast, diced
1 can Northern white beans, drained
1 can tomatoes (try basil and garlic)
1 can green beans, drained
1 cup cooked brown rice
1 tsp hot chili peppers
1 t. cumin
1/4 cup fresh basil, cut up
2 t olive oil
Add onions, celery and garlic to hot oil in large pot and stir until tender. Add soup, water and V‐8, carrots and sweet potato and boil for 5 minutes. Add remaining ingredients. Bring to boil and then let simmer for 20 minutes.
Per 2 cup serving: 250 calories, 3 grams fat
Be creative for more variations‐‐‐substitute low fat turkey kielbasa or lean ham for chicken, hominy, black eyed peas or black beans for the northern beans, and add any vegetable such as green or red peppers, cabbage etc. ENJOY!