This soup is hearty and full of healthy vegetables, but not too filling for summer. It makes great use of leftover chicken and vegetables withering away in your crisper drawer. I made this in a pressure cooker for ease of preparation, but you could cook this in a soup pot, as well.

8 cups chicken broth

2 cups cooked, shredded chicken

1/2 cup dry navy beans

3/4 cup dry great Northern beans

3-4 small potatoes, peeled and cut in 1/2 inch dice

10 baby carrots or 2 small carrots, cut into 1/4 inch thick coins

1/4 cup diced red onion

1 cup diced celery

2 cups shredded zucchini

2 bay leaves

1 teaspoon pepper

1 teaspoon Mrs Dash Original Blend

1 teaspoon parsley

all natural chicken soup base or bouillon, as needed

Combine all ingredients in a 6 quart pressure cooker. Cover and bring to a boil. After regulator begins rocking, cook for 6 minutes. Cool immediately. Remove bay leaves and check seasoning before serving.

Servings: 6-8

Tips: There is no need to soak these beans when using a pressure cooker. If cooking on stove top, follow package directions for soaking and precooking beans. If you insist, use one 14-16 ounce can of each kind of bean, thoroughly rinsed and drained.

For preparation in a regular soup pot, cover and simmer soup for 30-40 minutes or until beans and vegetables are tender.

I prefer homemade broth, but if you don’t have any, use four 14-16 ounce cans of all natural, low sodium broth.

Freeze in individual portions for up to 3 months.