Chicken Veggie Stew

1  lb.		Chicken Breast, skinless, boneless
2-1/2  cups		Barley, cooked
1		small Cabbage
20		large Baby Carrots
1  cup		Cashews
1  tablespoon		Lemon Juice
4  ounces		Pimentos
1		clove Garlic, minced
9		Green Onion,s chopped
1  teaspoon		Sea Salt
6		med Tomatoes
3		stalks Celeries
1		med Zucchini
1/2  teaspoon		Ground Cumin
1/4  teaspoon		Natural Oils Extra Virgin Olive Oil
1  cup		Red Bell Pepper - Fresh, Chopped
8  ounces		Fresh Spinach Leaf
2  cups		100% natural Swansons Chicken Broth 99% fat free
1  ounce		texured vegetable protein (tvp)

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Veggie Stew ingredients. The serving size for any ingredient in Chicken Veggie Stew may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cook barley
Cook chicken, chopped into small pieces on med-low heat (don't over cook)
Steam cabbage and carrots just just barley done, should still have a bit of a crunch to them.
Put 1 cup chicken broth in blender add cashews blend till smooth
Add 1 more cup of chicken broth and all ingredients that are not cooked Blend till smooth
All cooked cabbage and carrots, blend till smooth
Add chicken and Barley
Stir and serve