Tarragon Two-bean Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1/3 onion
• 1 carrot
• 15 ounces red kidney beans
• 15 ounces great northern beans
• 32 ounces chicken broth
• 2 tablespoons fresh parsley
• 1 teaspoon dried basil
• 1 tablespoon tarragon vinegar
• 1 cooked chicken breast
• 1/2 tablespoon dill weed
• salt and pepper

Recipe

• 1 chop the onion and the carrot. heat the olive oil in the soup pot, and saute the onion and carrot until golden.
• 2 rinse and put both kinds of beans into the pot with almost the entire jug of broth. (i never use all of it, for some reason--maybe that it won't fit in the pot?).
• 3 heat for 5 minutes, and then chop and add the parsley.
• 4 stir in the basil, dill-weed and tarragon vinegar.
• 5 salt and pepper to taste.
• 6 dice the cooked chicken, and add to the soup.
• 7 heat and serve.