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This soup started out one night as stir fry but I got bored halfway through and decided that I didn't want to stand over it, even for a few minutes. I started adding more ingredients and this is what came out!

This comes out different for me evertime I make it because I just use what I have in the fridge and cupboard.

This is particularly good served with Garlic Bread.


  • 1 can Black Beans (do not drain)
  • 2 large cans of tomato sauce
  • 2 cloves of garlic, minced
  • 1 medium onion, cut into large chunks
  • 1 large handful of fresh green beans. Cut in half
  • 1 package of frozen corn
  • 1 pound of baby carrots
  • 2 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 1 large can of stewed tomatoes
  • Chicken Broth
  • Italian Seasoning to taste
  • 2 Tbsp Olive oil
  • 1 small can of tomato paste


  • In a large skillet, heat the olive oil. Add the chicken and cook until about half done, turning all the pieces to cook evenly.
  • In a large pot, combine all other ingredients. Adding the chicken broth to increase the amount of fluid needed to cover all ingredients.
  • Heat to light boil for about 10 minutes. Add the chicken and lightly boil until the carrots are done.
  • If the soup seems thin for your taste, add tomato paste to thicken.

Categories: Poultry  Soup  Soup 
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