Tarragon Two-Bean Soup

Ingredients

• 1 teaspoon olive oil
• 1/3 onion
• 1 carrot
• 15 ounces red kidney beans
• 15 ounces great northern beans
• 32 ounces chicken broth
• 2 tablespoons fresh parsley
• 1 teaspoon dried basil
• 1 tablespoon tarragon vinegar
• 1 cooked chicken breast
• 1/2 tablespoon dill weed
• salt and pepper

Directions

1. 1

   Chop the onion and the carrot. Heat the olive oil in the soup pot, and saute the onion and carrot until golden.

2. 2

   Rinse and put both kinds of beans into the pot with almost the entire jug of broth. (I never use all of it, for some reason--maybe that it won't fit in the pot?).

3. 3

   Heat for 5 minutes, and then chop and add the parsley.

4. 4

   Stir in the basil, dill-weed and Tarragon Vinegar.

5. 5

   Salt and Pepper to taste.

6. 6

   Dice the COOKED chicken, and add to the soup.

7. 7

   Heat and serve.