Ingredients

* 3 Pounds Chicken — Cubed
* 10 Cups Chicken Broth
* 3 Tablespoons Butter
* 1 Medium Red Bell Pepper
* 1/2 Teaspoon Cayenne
* 3 Medium Onion — Chopped
* 2 Small Zucchini — Sliced
* 1 Small Acorn Squash — Cubed
* 1/2 Pound French-Style Green Beans
* 1 Medium Fennel Bulb — Chopped
* 1 Teaspoon Cumin
* 1/2 Cup Rice
* 2 Sprigs Mint — Chopped
* 2 Tablespoons Parsley — Chopped
* 10 Ounces Corn
* 1 Cup Peas
* 2 Medium Potato — Cubed
* 1 Medium Egg — Beaten
* 2 Tablespoons Cider Vinegar
* 1 Lime Lime Juice

Directions

Saute red pepper, cayenne and onion in butter for 7 minutes. Add chicken and broth, simmer for 1 hour. Add zucchini, squash, beans, fennel, cumin, rice, mint and parsley. Simmer for 25 minutes. Add corn and peas and simmer until done about 7 minutes. Season with salt and pepper. Boil potatoes in separate pan, drain and mash with egg and vinegar. Add potato mixture to the soup. Stir well, add lime and serve.

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