Microwavable Chicken and Bean Soup

Open all the cans. Drain and rinse beans in a strainer.

Place all ingredients in a large (2.5 quart or larger deep) microwave-safe bowl and stir well.

Cover and cook on high for 18 minutes, stirring three times (every 6 minutes) or until heated through.

Serve. Makes 10 servings.

Store and Save for Later:

Refrigerate: of the recipe: In a tightly sealed container for 3-4 days. (Enjoy as it is or use it to top baked potatoes, pasta or rice.)

Freeze: the other of the recipe in a tightly sealed container for 4-6 months and thaw in refrigerator, microwavable.

Hint: When storing leftovers, try to store them in single serving size containers. The easier they are to grab, the more likely you are to eat them.