Tarragon Two-Bean Soup
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 teaspoon olive oil
- 1⁄3 onion
- 1 carrot
- 15 ounces red kidney beans
- 15 ounces great northern beans
- 32 ounces chicken broth
- 2 tablespoons fresh parsley
- 1 teaspoon dried basil
- 1 tablespoon tarragon vinegar
- 1 cooked chicken breast
- 1⁄2 tablespoon dill weed
- salt and pepper
directions
- Chop the onion and the carrot. Heat the olive oil in the soup pot, and saute the onion and carrot until golden.
- Rinse and put both kinds of beans into the pot with almost the entire jug of broth. (I never use all of it, for some reason--maybe that it won't fit in the pot?).
- Heat for 5 minutes, and then chop and add the parsley.
- Stir in the basil, dill-weed and Tarragon Vinegar.
- Salt and Pepper to taste.
- Dice the COOKED chicken, and add to the soup.
- Heat and serve.
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RECIPE SUBMITTED BY
I'm clinically incapable of following a recipe without altering it in some fashion. =p