Bean and Chicken Soup
Soups • Georgian
Description
Tomato paste can be substituted with ketchup. To make the soup heartier, you can cook it in chicken broth.
Ingredients
- Skin-On Chicken Breasts 5 oz
- Red Canned Beans 1 can
- Sweet Pepper 2 pieces
- Carrot 1 piece
- Passata Tomato Sauce 4 spoons
- Salt to taste
- Vegetable Oil 1 tablespoon
Step-by-Step Guide
Step 1
Cut the chicken breast into small pieces.
Step 2
Heat vegetable oil in a skillet, add the chicken, and sauté for about 4–5 minutes.
Step 3
Place a pot of water on the stove.
Step 4
Wash the bell pepper, remove the seeds, and slice it into strips.
Step 5
Wash the carrot, peel it, and cut it into matchsticks or grate it on a coarse grater.
Step 6
Add the vegetables to the chicken.
Step 7
Add tomato paste or ketchup and canned beans with their liquid to the chicken and vegetables, season with salt, and stir. Cover and simmer for 7–10 minutes.
Step 8
Add salt to the boiling water or dissolve a vegetable or chicken bouillon cube.
Step 9
Add the stewed vegetables and chicken to the water, stir, and bring to a boil.
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