Hearty Chicken Vegetable Soup

5-3/4 c. chicken broth
1 lb skinless, boneless chicken breasts
1 medium onion, chopped
2 tbsp. olive oil
1 garlic clove, minced
4 medium carrots, cut diagonally into 1/3" slices
2 celery ribs, cut diagonally into 1/3" slices
1 tsp salt
1/4 tsp black pepper
3 tbsp fresh parsley

Bring broth to a simmer in a 2-3 qt. saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to plate and cool 10 minutes. Reserve liquid, uncovered.

While chicken is poaching, cook onion in oil in 4 qt heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt and pepper and cook, covered, stirring occasionally, until softened, 8-10 minutes. Remove from heat.

While vegetables are cooking, shred chicken into 1/4 inch wide strips. When vegetables are done simmering, stir chicken into soup along with parsley.

Barley, Carrot and Ham Soup

Barley, Carrot and Ham Soup

8 c. fat-free reduced sodium chicken broth or water
2 cans Healthy Request cream of chicken soup

2 c. barley
1 lb. 96% fat-free ham, diced
6 carrots, sliced
1 onion, diced
1 clove garlic, minced
1 tsp. salt

pepper to taste

In a large saucepan, bring all ingredients slowly to a boil. With a skimmer or slotted spoon, skim any grayish matter that rises to the top. Cover and simmer gently for 45 minutes.

NOTE: You can make this in a 5 qt crockpot. Cook it for 6 hours.

Green Bean Soup

An ex mother-in-law of mine used to make green bean soup and I've been
searching for a recipe.  This one is kind of a base to work from.  I use Heinz
fat free beef gravy in the recipe.  Ohhhhh and I leave out the vinegar.

---------------
GREEN BEAN SOUP
---------------

Cut up and cook until tender 1 quart of green beans, 1 small
onion, 1 large potato, and 2 small carrots. Meanwhile make a
gravy of 2 tablespoons fat and a heaping tablespoon of
flour. Brown over medium heat. Do this in a heavy skillet.
When brown, add about 2 cups of water depending on how
thick you want the soup. Add cooked vegetables to gravy.
Add seasoning - salt and pepper and a little vinegar to
taste.

Nutrition Facts Paulissa's Green Bean Soup
Serving Size: 1 serving
Amount Per Serving
Calories		80.1
Total Fat		2.2 g
	Saturated Fat	0.9 g
	Polyunsaturated Fat	0.0 g
	Monounsaturated Fat	0.0 g
Cholesterol		15.0 mg
Sodium		602.9 mg
Potassium		74.4 mg
Total Carbohydrate		8.1 g
	Dietary Fiber	1.4 g
	Sugars	0.8 g
Protein		7.1 g

Vitamin A	8.4 %
Vitamin B-12	0.0 %
Vitamin B-6	1.6 %
Vitamin C	8.6 %
Vitamin D	0.0 %
Vitamin E	0.6 %
Calcium	1.3 %
Copper	1.4 %
Folate	3.0 %
Iron	4.4 %
Magnesium	2.1 %
Manganese	3.9 %
Niacin	1.1 %
Pantothenic Acid	0.4 %
Phosphorus	1.4 %
Riboflavin	1.8 %
Selenium	0.3 %
Thiamin	1.8 %
Zinc	0.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.