Monday, May 19, 2014

Chicken Bean Soup


1/2 lb. bag of dried soup beans
1 cup chicken, cooked and shredded
2 chicken bouillons
salt & pepper to taste
Cumin to taste
water
onion
cabbage
carrots

Soak beans over night.  Cover the beans with water.  Add the bouillon cubes, salt, pepper and cook until beans are done.  Add more water as needed.  Add chicken, onion, cabbage and carrots.  The amount depends on your own taste.  Add about 1/4 tsp. of cumin.  Cook until veggies are done.  Taste.  Add more salt, pepper, and cumin as needed.

Martha:  This soup is so easy to make and it is truly made by Thinking With Your Taste Buds.  I put 1 medium onion, sliced and used a good bit of cabbage cut up into bite size pieces.  I'm not a cooked carrot fan so I only used 1 med. size cut up small.  As for the cumin - I ended up adding about 1/2 tsp. This was added during the last 10 minutes of cooking and by tasting the broth several times until I had it just right.  This is not only a tasty dish but a pretty healthy one too.