Chicken Vegetable Soup

4 cups chicken stock (or water)
1 cup cooked chicken meat, diced
1 cup green beans, chopped to 1-inch pieces
1 cup carrots, diced
4 TBSP tomato paste (optional)
1-2 cups zucchini, quartered lengthwise and cut into 1-inch pieces
2 Tbls parsley, minced
Salt and pepper

Bring stock to a boil, reduce heat and add carrots. Simmer for 5 minutes, add beans, zucchini, and chicken and simmer for about 10 minutes until vegetables are just tender and still green. Stir in parsley, season to taste and serve. You can substitute any cooking vegetable for the ones in the soup (celery, leeks, turnips, etc.). You can also add the tomato paste at the beginning with the carrots, which is especially a good idea if you are using water instead of chicken stock (or if you omit the chicken meat also).