Title: Caribbean chicken-vegetable soup
 Categories: Low-fat, Quick'n'eas, Soup
      Yield: 4 Servings
 
      1 c  Chopped onions
    1/2 c  Chopped celery
    1/2 c  Red and green bell peppers;
           -diced
  4 1/2 c  Low sodium chicken broth;
           -defatted
      1 c  Water
      2 lg Bay leaves
      1 ts Chili powder
    1/2 ts Curry powder
    1/2 ts Dried thyme
    1/4 ts Ground allspice
    1/8 ts Freshly ground black pepper
  1 1/4 lb Skinless chicken breast
           -halves; bone-in
    1/4 c  White rice; dry measure
 14 1/2 oz Black beans, cooked; rinsed
           -and drained
 
  Review: "Zest and aroma! and Easy Freeze."
  
  In a large pot, combine the oil, onions, celery and red and/or green
  peppers. Cook over high heat, stirring, for 5 minutes, or until the
  vegetables soften. If needed, add a little water to prevent burning.
  Stir in the broth, water, bay leaves, chili powder, curry powder,
  thyme, allspice and black pepper. Add the chicken and bring to a
  boil. Reduce the heat and simmer, stirring occasionally, for 25
  minutes, or until the chicken is cooked through. Transfer the chicken
  to a plate and set aside until cool enough to handle. Stir the rice
  and beans into the pot. Cover and simmer for 15 minutes, or until the
  rice is just tender. Remove chicken from bones and cut into bite-size
  pieces. Add to the pot and cook for 5 minutes. Remove and discard the
  bay leaves.
      299    cals (6.5 g fat)
  
  Caribbean Chicken-Vegetable Soup FREEZES very well. - - Thaw the soup
  in the microwave on 50% power. - - Heat through on high power. Before
  serving, adjust the spiciness and garnish each bowl with chopped red
  peppers and nonfat yogurt. ISBN 0-87596-269-6 edited by Jean Rogers;
  listed Nov 1996 by Path c/o McRecipe