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2 c. fresh green beans 2 T. fresh lemon jc.
1 2lb can tomatoes 1 onion, chopped
6 carrots, peeled and diced 1/4 t. pepper
1/4 head chopped cabbage 1 1/2 c. cooked chicken, cubed
1 c. cooked rice, barley or pasta
2 T. chopped parsley.
Cut beans diagonally into thirds; toss with lemon jc. and steam until tender. Combine tomatoes, onions, carrots, celery, and pepper in stock pot; bring to boil, reduce heat and simmer 1-2 hours or until vegetables are tender. Add beans and cabbage; simmer 15 minutes. Add chicken and rice, barley or pasta; heat. Sprinkle with parsley.