Kaekos Chicken & Bean Soup
| Prep Time: 30 min | Serves: 8 |
| Cooking Time: 180 min | Yield: 3 quarts |
soup made with leftovers in the fridge and pantry.
Ingredients
- 8 oz Roasted Turkey Breast
- 200 g Parsnip, Raw
- 1 cup Rutabagas
- 2 cups Carrots
- 3 medium or Sweet Potatoes/yams
- 1 cup Gourmet Bean Blend
- 8 cups Soup, Chicken Broth
- 1 cup Onions
- 2 cups , Chopped
Directions
Put broth in stock pot.
put bean is water, boil 2 minutes adn let sit for 1 hour. Cook 1-2 hours until soft.
chop veggies and add to stock pot.
Cook until all beans and veggies are soft.
serve with hearty bread spread with cream cheese.