This is a great soup base. Feel free to spice this soup up with your favorite vegetables and seasonings. Try different proteins and grains for many variations.
Ingredients
Celery
- 3 stalks
Carrots
- 3 large
Onion
- 1 small
Oil
- 2 Tablespoons avocado, canola, sesame or light olive oil
Seasonings
- 2 teaspoons total (parsley, basil, curry powder, turmeric, Italian seasoning )
Broth
- 4 cups (1 liter), low sodium chicken or vegetable broth
Protein
- 1 lb meat (such as boneless, skinless chicken or ground turkey) OR 1 cup lentils or beans
Whole_grain
- ¼ cup (such as rice, barley or farro)
Vegetables
- 2 cups additional vegetables (spinach, broccoli, zucchini, eggplant, or 15.5oz can low sodium diced tomatoes)
Instructions
Step 1
Finely chop the celery, carrots, and onion and add to a stockpot.
Step 2
Add the olive oil and turn the heat to medium-high.
Step 3
Cook for 10 minutes, stirring every few minutes (or until soft).
Step 4
While the vegetables are cooking, prepare the protein (chop the chicken into large chunks or rinse the beans)
Step 5
Once the vegetables have cooked for 10 minutes, add seasoning, broth, protein, and grain / starch to the stockpot and cover with a lid. Turn the heat to high and bring to a boil. Once boiling, turn the heat to low.
Step 6
Let cook for 30 minutes or until the protein is cooked through and the vegetables are tender.
Notes
If you do not have a stove, you can make soup in the microwave. In a large microwave safe bowl, microwave a small portion of broth and finely chopped vegetables for 8-10min. Salt and pepper chicken and microwave on a microwave safe plate for 5-10 minutes. Add chicken to soup and reheat.