1 cup chicken bouillon granules
1 cup water
1 teaspoon ground black pepper
1 cup canned pears
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/4 teaspoons dried parsley
1 cup chopped pecans
In a large saucepan, bring chicken bouillon granules, water, pepper, pears, lemon juice, vanilla extract and parsley to a simmer over low heat. Reduce heat to medium and simmer 10 to 15 minutes longer or until vegetables are tender. Remove the pecans and stir them into the saucepan. Cover, remove from heat, and let stand 5 minutes. Remove pecans from saucepan and place onto a serving platter. Serve warm.
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