1 small onion, diced
2 green onions, diced
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped red bell pepper
1/2 cup chopped fresh tomato
1/2 cup chopped fresh red bell pepper
1 teaspoon salt
1 (10 ounce) can sliced fresh mushrooms, drained
1 cup chopped red onion
1/2 cup chopped green bell pepper
1/2 cup chopped fresh parsley
1/2 cup chopped fresh oregano
1 (13 ounce) can black beans (Rice)
1 medium head cabbage, shredded
2 1/2 quarts chicken broth
1 (8 ounce) can canned green peas
In a medium bowl, brown onion and place in a small bowl, set aside. Stir in celery, bell pepper, bell pepper, celery, and red pepper. Add tomatoes, red peppers, mushrooms, onion, green bell pepper, parsley, oregano, black beans, and cabbage. Mix well.
Place a large pitcher of water in a large pot and add a squeeze of lemon juice. Simmer over medium heat for 10 minutes or until the water is almost as thick as lemon juice in glass jars. Remove from heat and let cool, about 10 minutes. Stir in some chicken broth and cook over medium heat for 10 minutes. Stir in green peas. Place in refrigerator.
Bring a large pot of lightly salted water to boil. Add potato and saute until tender, about 5 minutes. Add green chile pepper and cook, stirring, about 4 minutes or until tender. Transfer to a large bowl.
Add green chile peppers and tomatoes and toss until evenly coated. Add celery and bell pepper and toss until evenly coated. Stir in salt and pepper. Transfer to a large bowl.
Reduce heat to medium and add chicken broth. Simmer until liquid is reduced, about 15 minutes. Let cool, about 5 minutes.
Stir chicken into the vegetables and toss to coat. Season with salt and pepper.
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