Chicken Vegetable Soup
| Prep Time: 60 min | Serves: 15 |
| Cooking Time: 30 min | Yield: 15 bowls |
Healthy soup made for my soup crash diet. I figured this is better than cabbage soup.
Ingredients
- 5 cups Baby Spinach
- 7 Whole Carrots
- 3 cups Plum Tomatoes With Basil (no Salt Added)
- 2 1/2 cups Chicken Broth Low Sodium
- 8 Large Stalk (11"-12" Long)
- 1 3/4 cups Cuban Style Black Beans
- 16 oz All Natural Chicken - Boneless Skinless Thighs
- 5 cups Broccoli (1 Cup Chopped; 3.2oz)
- 5 tsp Garlic Salt
- 10 tsp Ground Black Pepper
- 2 tbsp Pure Canola Oil
- 1 cup Onions
- 5 Garlic Clove
Directions
Prepare all vegetables by chopping them up (dice the onions and garlic. Chop the broccoli, carrots, celery). Chop the chicken meat into small half-inch cubes. Heat canola oil in a pot. Add diced onions and garlic. When onions start caramelizing, add the chicken. Cook until done and add garlic salt and black pepper to taste. Leave everything in pot and mix in the carrots, celery, and broccoli. Add enough water to cover half the vegetables and let cook. Once the vegetables have begun to soften, add tomatoes, chicken broth, black beans and spinach. Let heat for 10 min and stir occasionally. Once the soup bubbles, turn off the heat. Add salt and pepper to taste.