Fast and Filling Chicken Vegetable Soup

Been a while since we’ve done one of these food things here. As always, the neverending battle against expensive convenience continues, and with the recent addition of a chest freezer to the homestead here, we plan to continue expanding our recipe list. So stay tuned.

This has been our most recent one. We started with a basic recipe offered by Kristi’s aunt Janelle and then (as we are wont to do) embellished, tinkered, rearranged and just generally co-opted it. It’s nutritious, very filling, cheap and easy to make, and actually tastes better when reheated for lunch the next day.

Fast and Filling Chicken Vegetable Soup

1 29oz can of kidney beans
1 29oz can of diced tomatoes
1 15oz can of black beans
2 or 3 chicken breasts, diced
1 zucchini
1/2 large yellow onion
Olive Oil (to taste)
Dried basil, salt, oregano, Old Bay seasoning (to taste)
Water (as needed)

This stuff’s really easy to make. Chop up the chicken, throw it into the pot with a bit of water and cook it thoroughly; I also sometimes use this as an opportunity to rid the freezer of leftover frozen turkey burger. Chop up the vegetables and throw them in once the chicken’s cooked. Then in goes the canned stuff: beans and diced tomato, along with water as needed.

Put a lid on it, stir occasionally and let it cook for about 20 minutes. When the zucchini has started to take on that translucent color that says it’s well cooked, take the temperature down to medium and start seasoning. I put olive oil in everything. Basil and oregano. You’re going to need salt. And Old Bay seems to give it a final twang that takes it home – or at least, that’s my opinion anyway.

Let it cook a little while longer (maybe 10, 15 minutes) as it begins to take on a gumbo-like thickness, and then it’s done. Serves four (or two, with two leftover lunches the next day). Very filling and goes great with garlic bread.

Enjoy!