CHICKEN SOYA AND VEGETABLE SOUP

In a large stockpot heat oil over medium heat and gently saute the onion, garlic, and chicken for about 5 minutes, until the onion is tender and the chicken is starting to lose its pink color.

Add in the carrots, celery and, salt a few grinds of black pepper, and 4 cups of chicken stock.

Add cabbage, beans, soya sauce. Bring it to a boil, then lower the heat and cover the pot with a lid.

Let the soup simmer until the chicken is cooked through and the vegetables are tender, about 20 to 25 minutes.

Season with additional salt and pepper to taste, and serve warm.