Bean Soup with Chicken, Bell Pepper and Carrot

Ingredients

• Chicken Breast150 g
• Beans3/4 cup (150 g)
• Red Bell Pepper1/4 count (30 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Carrot1/2 medium (30 g)
• Tomato1/2 count (65 g)
• Oil1/2 tablespoon (5 ml)
• Chicken Broth1 cup (240 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Chop all the vegetables and cut the chicken breast into small pieces.

3. 3

   Step 3

   Heat the oil in a pot and add the vegetables with a pinch of salt. Stir-fry for 3-5 minutes until the onion is translucent.

4. 4

   Step 4

   Then add the chicken and cook for 5 more minutes. Add salt and pepper to taste.

5. 5

   Step 5

   Add the broth, increase the heat a bit and cook for 10 minutes. Add the beans and let cook for 2 minutes before removing.

6. 6

   Step 6

   Serve in a deep bowl once heated.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean Soup with Chicken, Bell Pepper and Carrot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.