Mediterranean Chunky Chicken Soup
- from Steve

1 Tbsp. olive oil
1 medium yellow onion (coarsely chopped)
1 medium sweet green pepper (seeded and coarsely chopped)
2 cloves garlic (minced)
1 can low sodium tomatoes, with juice (chopped)
4 cups chicken stock or low sodium chicken broth
2 cups water
1/2 cup long grain white rice
1 Tbsp. fresh basil (minced) or 1 tsp. dried basil
6 medium carrots
1 lb. chicken breasts (skinned, boned and cut in 3/4 inch cubes)
10 oz. green beans (frozen okay)
1/2 cup black olives (chopped)
1/4 tsp. black pepper

Heat oil over moderate heat in a stockpot or 5-quart Dutch oven. Add onion, green pepper, garlic and saute, stirring occasionally, for 5 minutes, or until the vegetables are soft. Stir in the tomatoes, stock, water, rice and basil and bring to a boil. Cover and simmer gently 10 minutes. Add carrots and cook 5 minutes more. Add the chicken, green beans and olives and cook uncovered, until the chicken is cooked through. Stir in the black pepper. (I use a little more.) Makes 4 (1 1/4 cup) servings. (This may also be made with turkey.)

(For those who care: Calories: 376
Saturated Fat: 1 gram
Total Fat: 8 grams
Protein: 34 grams
Carbohydrates: 33 grams
Fiber: 7 grams
Sodium: 308 mg.
Cholesterol: 66 mg.