Farmers' Market Soup

Serves: 4
Total Calories: 858


1/3 cup onion minced
2 cloves garlic minced
2 tablespoons butter or margarine
2 tablespoons flour
1 (10 1/2-ounce) can chicken broth condensed
1 (16-ounce) can tomato peeled, cut up and juice reserved
1 (15-ounce) can kidney beans dark, undrained
1 cup chicken diced cooked
1/4 teaspoon sugar
1/4 teaspoon salt
dash black pepper
2 cups zucchini sliced
2 cups summer squash sliced
* See note below.


In a 3-quart saucepan over medium-high heat, saute onion and garlic in butter or margarine until golden brown. Add flour. Cook and stir over medium heat for 1 to 2 minutes. Add broth. Stirring, bring to a boil and boil until thickened.

Add tomatoes with juice, kidney beans with liquid, chicken, sugar, salt and pepper. Bring to a boil reduce heat to low, cover and simmer for 15 minutes. Add zucchini and yellow squash. Cook 15 minutes longer or until squash is tender.

Ladle into soup bowls and serve with corn bread or biscuits.

Nutritional Facts:

Serves: 4
Total Calories: 858
Calories from Fat: 100

This Farmers' Market Soup recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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