Ingredients
Scale
- 2 C. Smoked Chicken or Turkey
- 2 T. Olive Oil
- 1/2 Onion, Diced
- 2 Large Carrots, Diced
- 1 Bell Pepper, Diced (Any Color)
- 2 Ribs Celery, Diced
- 1/2 tsp. Dried Rosemary
- 4 C. Chicken or Turkey Stock
- 2 Cans or 2 Pints Beans (Black, White, Red – I like to mix 2 different kinds)
- Salt & Pepper To Taste
Instructions
- Heat olive oil in stock pot, add all veggies and sauté until onions are soft – about 5-10 minutes. In last few minutes add in the rosemary
- Add in the chicken or turkey and mix together well – sauté until the meat is heated through
- Pour in the stock and mix well
- Add the beans and mix gently
- Cover and simmer until hot through and carrots are done – the longer this cooks, the better it is in my opinion – so I usually simmer for at least an hour
- While this simmers, cook your rice. I prefer brown but you can use whatever you like. I don’t mix the rice in to the soup or cook it in the soup because it turns to mush when you reheat for leftovers.
- Add a few large spoonfuls of rice to your bowl and ladle the soup over the top. Serve with a grate of parmesan cheese if you’d like.
- Prep Time: 20
- Cook Time: 60
- Category: Soup
- Method: Stovetop
Keywords: chicken soup, bean soup