Soup is the perfect meal any time of day and year. This particular soup is loaded with vegetables and beans making it a great source of protein and good for your immune system. If some of the veggies aren’t your favorite, you can swap out any other veggies you want. Enjoy!
Serves 4
- Ingredients:
- 1 tablespoons olive oil
- 1 medium zucchini, chopped
- 2 carrots, chopped
- ½ onion, chopped
- 1 can beans ( I use pinto beans, but any style bean will work)
- Handful of kale (or spinach)
- 1 garlic clove, chopped
- 1 cup cooked brown rice (optional)
- 2 quarts chicken stock low-sodium
- 1 tsp cumin
- 1 tsp parsley, basil, oregano
- salt & pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a large pot over medium-high heat. Add zucchini, carrots and
onion; 3-5 minutes until vegetables start to soften.
2. Add garlic and cumin and stir to combine.
3. Incorporate chicken stock, beans, parsley, basil, oregano. Raise heat to bring soup to a boil.
4. Lower heat and simmer for about 20 minutes. Add kale and rice. Stir together & serve.
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