Soups On!7:34 PM
On a cold Winter's night I love to make up a big pot of soup. It's simple and healthy and everyone in my house enjoys it. Served along with a freshly baked whole grain baguette dinner is ready in no time. And don't worry - I don't make the bread myself! At my local supermarket they carry loaves that are ready for you to take home and bake. Oh so easy!
Here is my recipe and really you can't mess this up. Just toss it together!
Vegetable Chicken Soup
6-8 carrots, peeled and cut into 1/2 inch pieces
4 or so pieces celery cut into pieces
1 large onion cut into pieces
2 large 49 1/2 oz. cans Swanson's chicken broth
8 oz. can tomato sauce
dried basil, oregano, and curry powder (I just sprinkle a little in)
shredded chicken - either meat off a rotisserie chicken or bake or boil chicken breasts and use that meat. You'll want a couple of cups of chicken.
15 oz. can of Great Northern White Beans
3/4 cup frozen edamame (soy beans)
Drizzle olive oil in the bottom of your soup pot and heat it up a bit.
Toss your carrots and celery in. Cook for a few minutes and then add the onion.
Let the vegetables sweat a little and soften just a bit.
When veggies are ready add 2 of the very large cans of Swanson's chicken broth.
Add the small can of tomato sauce.
Add your basil, oregano and curry.
Add your chicken.
When everything in the pot is nice and hot add your can of beans and edamame.
Let those heat up.
To serve place a handful of fresh spinach in the bottom of your bowl and then fill your bowl with soup. The spinach will wilt a bit with the heat of the soup.