Ingredients
Scale
- 1 lb chicken thighs, chopped into bite sized pieces
- 4–6 medium sized russet Potatoes, cubed (peeled, if desired)
- 4 large Carrots, sliced
- 3 tablespoons olive oil
- ½ onion, chopped
- 2 cloves garlic, chopped
- 2 quarts water, OR vegetable/chicken broth
- 4 teaspoons chicken bouillon
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 can (14.5 oz) Kidney Beans OR black beans
- ½ head small cabbage, cored and finely chopped
- 2 (14.5 ounce) cans stewed tomatoes, drained and diced
- 2 sprigs fresh chopped parsley (or 1 tsp dried) for garnish, optional
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the chopped chicken thighs and cook for 5 to 7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Pour in the water and stir in the chicken bouillon, salt, and pepper. Bring the mixture to a simmer.
- Add the peeled and cubed potatoes and the sliced carrots. Let the soup simmer uncovered for 15 to 20 minutes, or until the potatoes and carrots begin to soften.
- Stir in the drained black beans, chopped cabbage, and diced stewed tomatoes. Continue to simmer the soup for another 15 to 20 minutes, or until the cabbage is tender and the vegetables are fully cooked.
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve hot and garnished with fresh parsley, if desired.