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Tomato Chicken Pepper Soup Recipe

Ingredients

1 onion, chopped

1 (28 ounce) can kidney beans

1 1/2 cups water

3 potatoes, diced

1 egg, beaten

1/4 teaspoon salt

1 clove garlic, minced

1 tablespoon paprika

1/4 teaspoon dried basil

1/4 teaspoon dried rosemary

2 tablespoons olive oil

1 tablespoon chopped fresh parsley

1/2 teaspoon dried dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

Directions

In a large pot over medium heat, saute the onions and garlic for about 10 minutes. Stir in the beans and water. Bring to a boil, reduce heat and simmer for about an hour.

Stir in the potatoes, egg, salt, garlic, paprika, basil and rosemary. Cover and simmer for about an hour. Add the olive oil, bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.

Stir in the parsley and oregano, stirring gently. Remove from heat and stir into the pot with the chicken and beans. Cover and simmer for about an hour, stirring occasionally.

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Deneelle Trembley Deprey writes:

⭐ ⭐ ⭐ ⭐ ⭐

It's all about texture here! less Texture than a regular chicken patty, doesn't cling, doesn't get wet, and rises all day long. I used my food processor to chop/slice the veggies, then in the blender I used my food processor to blend the veggies... Then I processed in the food processor for a few minutes, until the veggies were smooth and no longer clumpy. Finally I processed in a food processor for a few seconds, until the potatoes were fork tender. Taste great and this is so easy to prepare!
Razzlasnaz writes:

⭐ ⭐ ⭐ ⭐ ⭐

I added tomatoes about half way through the recipe to get it to a consistency where I could scoop it and roll it. It turned out great!
Recipe generated 2020-01-26 15:41:01 | 0 fresh recipes left | Github | Twitter