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Bounty Soup Recipe

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This recipe for Bounty Soup, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chuck Warr - GAME
Added: Monday, January 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 yellow squash
2 c. frozen mixed vegetables
1 tsp. parsley
1/8 tsp. salt
1/8 tsp. dried rosemary
1/8 tsp. thyme
1/8 tsp. black pepper
2 tsp. olive oil or vegetable oil
3 boneless chicken breasts - chopped
1 can (14.5 oz.) chicken broth
1 can (14.5 oz.) stewed tomatoes - undrained

Directions:
Directions:
Cut wide part of squash lengthwise then cross cut in slices. Cut narrow part in slices. Place squash, mixed vegetables, parsley, salt, thyme, rosemary, and pepper in bowl. Heat oil in large sauce pan over med/high heat. Add chicken and stir fry for 2 minutes. Stir in vegetables and seasoning. Add broth and tomatoes. Cover and bring to a boil. Cook 5 minutes or until vegetables are tender.

 

 

 

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