Ingredients
Scale
- 1 batch Randall Beans Soup Base
- 1 large carrot, diced
- 1 large parsnip, diced
- 1 14-oz. can diced tomatoes
- 2 small cooked chicken breasts, diced or shredded (about 2 cups)
- 2 cups green beans, trimmed and cut into 1 inch pieces
- 3 cups chopped kale leaves, tightly packed (about 5 large kale leaves)
- 2 Tbsp. chopped parsley leaves
- Salt and pepper, to taste.
Instructions
- In a large soup pan, combine the Soup Base, diced carrots and diced parsnip.
- Bring to a boil and then lower the heat and simmer for about 10 minutes.
- Add the diced tomatoes, chicken breast, green beans and kale and bring to a boil again.
- Lower the heat and continue to simmer for 5-7 minutes, or until the green beans and kale and cooked to your liking.
- Remove from heat and stir in parsley leaves. Season with salt and pepper if desired.