2 c. fresh green beans
2 tbsp. fresh lemon juice
1 (2 lb.) can tomatoes
1 onion, chopped
6 carrots, peeled & diced
2 stalks celery, diced
1/4 tsp. pepper
1/4 head cabbage, chopped
1 1/2 c. cooked chicken, cubed
1 c. cooked rice, barley or pasta
1 tbsp. fresh parsley, chopped

Cut beans diagonally into thirds; toss with lemon juice and steam until tender. Combine tomatoes, onions, carrots, celery and pepper in stock pot; bring to 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. Sprinkle with parsley.