Pink Vegetable Soup

Tonight I was June Cleaver and I made a fantastic vegetable soup for dinner. I added a beet (at Katie's request) and wound up with pink soup. It was quite tasty!



Recipe:
8 cups chicken broth (I made it from "better than bouillon" from Costco)
2 carrots, chopped
2 small russet potatoes, cut up
1 small beet, cut up
1 small yellow onion, chopped and sauteed
1 small zucchini, chopped and sauteed
2 ribs celery, chopped
2 baby bok choy, chopped
1 can stewed tomatoes
1 chicken breast, cut up and cooked in the can of stewed tomatoes and some of the broth from the soup
5 mushrooms
1 can green beans, drained (fresh would probably be better, but we needed to use these up before they expired)
1 tsp dried oregano and parsley
salt and pepper

Start by putting the root vegetables in the broth, because they cook the longest. Put everything into the pot...but not the chicken until after you've cooked it. It cooks fast in the can of stewed tomatoes with a little extra broth added. Then add it to the soup. Enjoy!


Fashion note: an apron over a hoodie doesn't look so hot.