2 lb. chicken pieces (skinned for low fat)
2 1/2 qt. water
1 1/2 c. celery, sliced
1 1/2 c. carrots, sliced
1/2 c. red bell pepper, chopped
3 med. potatoes, diced
1 (16 oz.) can cut green beans
1 can cream of onion soup

Boil chicken and remove meat from bone. Add celery, carrots and bell pepper. Simmer 5 minutes; add potatoes and green beans. Cook until potatoes are done. Add undiluted cream of onion soup and heat through. Serves 8-10.