Tons of Veggie and Chicken Soup
- Number of Servings: 8
Ingredients
1 cup mushrooms-diced2 cups spinach1 cup green zuchinni-diced +1 cup set aside1 cup yellow squash-diced +1 cup set aside1 can diced tomatoes1 Tbsp +1 tsp (sep.) Garlic1 Tbsp +1 tsp (sep.) Italian Seasonings1 tsp chili powder1 tsp curry powder1 tsp salt +2 tsp (sep.) and 1 tsp pepper + 1tsp. (sep.)1 cup Turnips-diced1 cup Carrots-diced2 chicken breasts-diced and browned6 cups chicken broth1 can red kidney beans-drained1 can corn1 can green beans2 cups pumpkin puree-NOT pumpkin pie filling
Dice mushrooms,spinach,squash and zuchinni and set aside. Dice turnips and carrots and set aside in a seperate bowl. In a pan add 1 cup chicken broth and heat on high. Add the first set of veggies along with the can of diced tomatoes and all the seasonings,salt and pepper. Transfer everything to a blender and let cool for a few minutes with top off. Meanwhile in the same pan you just used add 1 more cup of broth and add your diced chicken,1 tsp garlic, italian seasonings and 2tsp salt and 1tsp pepper. Cook for 2 minutes then add diced turnips and carrots. Cook until veggies are softened add broth, kidney beans, green beans, corn. Blend the blender contents until smooth and add to soup pot along with pumpkin puree. Stir together until thoroughly heated. Taste and add anything you think it might need. Add soy milk. This gived it a bit more depth.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRANNDNEW.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRANNDNEW.
Nutritional Info Amount Per Serving
- Calories: 152.4
- Total Fat: 1.7 g
- Cholesterol: 38.0 mg
- Sodium: 1,178.0 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 4.0 g
- Protein: 18.2 g
Member Reviews