Hearty Chicken Vegetable Soup

Cut beans diagonally into thirds.

Toss with lemon juice and steam until tender. Combine tomatoes, onion, carrots, celery and pepper in stock pot with basic chicken broth (8 cups) and slowly bring to a boil. Reduce heat and simmer 1 to 2 hours or until vegetables are tender. Add beans and cabbage. Simmer 15 minutes. Add chicken and rice or pasta.

Sprinkle with parsley. Yields 10 to 12 servings.