Chicken and Red Bell Pepper Soup

From Art of Gluten-Free Baking

Yield: 4 servings


  • 2 TBL olive oil
  • 1 chicken breast, diced
  • 1 garlic clove, minced
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1-15 oz can can of navy or canellini beans (about 1 1/2 cups)
  • 4 C chicken or vegetable stock
  • 1 tsp cumin
  • to taste salt
  • to taste freshly ground pepper

Cooking Directions

  1. Heat olive oil in a heavy bottomed saucepan over medium heat. Add chicken, stir until just barely cooked.
  2. Add garlic, onions, and bell pepper. Saute until onion and bell pepper are softened--about 5 minutes.
  3. Add beans and stock, stir to combine.
  4. Add cumin, stir to combine. Bring soup to a boil, then cover pan, reduce heat to low, and simmer until vegetables are soft and flavors have melded--30-45 minutes.
  5. Add salt and freshly ground brown pepper to taste.
  6. If desired, serve over brown rice (recipe following)
  7. To store, let cool and then place in an airtight container (I use mason jars) and refrigerate for up to 3 days.