Chicken Vegetable soup


2 tablespoons vegetable oil
3 stalks celery thinly sliced
2 large carrots peeled and cut in thin half rounds
1 medium onion finely chopped
1 tablespoon dried parsley
1 1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon fresh ground black pepper
2 cloves garlic minced
6 cups low sodium chicken broth
1 can (14.5 ounce) fire roasted tomatoes
1 lb red potatoes diced small
1/2 lb green beans trimmed and cut in 1 inch segments
3 cups cooked cubed rotisserie chicken

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