Yield: 12 servings
Measure | Ingredient |
---|---|
4 \N | Chicken breast halves; (bone in) |
1 large | Onion; halved |
1 large | Carrot; quarter |
3 \N | Ribs celery; chopped |
2 \N | 14 1/2 ounce chicken broth |
2 cups | Water |
2 \N | Chicken bouillon cube |
2 \N | Bay leaves |
14½ ounce | Diced tomatoes; undrained |
6 \N | Green onions; thinly sliced |
½ cup | Fresh parsley; chopped |
¼ cup | Ketchup |
1 teaspoon | Salt |
1 teaspoon | Dried rosemary; crushed |
½ teaspoon | Dried basil |
2 \N | Cloves garlic; minced |
½ teaspoon | Pepper |
2 \N | 15 1/2 ounce kidney beans; rinsed and drained |
¼ cup | Grated romano cheese |
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.