BEENZEN BUZZARD STEW

I created this recipe on a day I needed to use up some leftover fresh green beans and zucchini. Even our pickiest eaters - 11 and 13 year-old granddaughters - ate it and asked for more! Practically endless in its flexibility, you can make a lot of changes to this recipe according to what you have on hand. You can use green Zucchini or yellow summer squash. Green beans can be canned, frozen, or fresh. Bell peppers can be green, yellow, or red. Seasoning can be chili powder or Mrs. Dash. Only the butter beans are an absolute, as they add a unique flavor and just a tad of thickening to the broth.

• Ready In: 1 hr 10 mins
• Serves: 4-6
• Yields: 3-4 quarts

Ingredients

• 1  cup bell pepper, chopped
• 1⁄2 cup onion, roughly chopped
• 20  inches celery ribs, cut in 1/2 ' slices
• 2  cups zucchini, cubed
• 1  lb chicken breast, in bite-sized pieces
• 2  cups green beans
• 4  cups chicken broth
• 2  tablespoons olive oil
• 1 (15 ounce) can butter beans
• 2 (15 ounce) cans white beans
• 1  tablespoon chili powder
• 1  teaspoon seasoning salt

Directions

1. Saute cut- up chicken, onion, peppers and celery in 4 qt saucepan or soup pot with olive oil until celery is soft.
2. Add zucchini and green beans.
3. Drain white beans and add to pot. Add Butter Beans without draining.
4. Add chicken stock and seasonings.
5. Bring to just to a boil, turn down heat and simmer 30-60 minutes until chicken is completely cooked.