I created a new soup last night: It was good, so I will share.

2 Tablespoons olive oil

1 chicken breast cut in small cubes  (Vegetarians leave out)
1 medium onion chopped
1 chili pepper, deseeded and chopped
2 medium carrots sliced
10 Brussels sprouts, end cut off and cut into 3rds.
3 garlic cloves chopped

1 -15 ounce can chopped tomatoes
1 -15 ounce can navy beans
1 -15 ounce can black beans

4 chicken bullion cubs (Vegetarians use vegetable bullion)
6 cups water
salt to taste
pepper to taste

Choose one according to your liking for HEAT

• 2 Tablespoons Franks sauce for mild hot
• 1/4 cup Franks sauce for medium hot
• 1/2 cup Franks sauce for Hot

Heat the olive oil in a Dutch oven (6 quart pan) sauté` the chicken, onion, carrot and chili pepper until brown chicken and onion is almost transparent.  Then add Brussels sprout, and garlic.  Once those are cooked add the can of tomatoes with juice to deglaze the pan.  Stir.  Add both bean, bullion cubs, seasoning, and water.  Let simmer at medium heat for 5 minutes and add the franks sauce.  Cook on stove top for at least 15 minutes and serve.  You can cook this longer and/or refrigerate and freeze for later use.

4-6 bowls of soup.