Dee's Hearty Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Chicken Breast, no skin, 4 ounces Chicken Broth, 1 cup-Optional (8 fl oz) 2 Roma tomatos, choppedOnions, raw, 2 cup, chopped Carrots, raw, 3 cup, chopped Cabbage, fresh, 4 cup, chopped Celery, raw, 3 cup, choppedRed Potato, 3 Small, choppedBroccoli, fresh, 2 stems and crowns, chopped Yellow Sweet Corn, Frozen, 3 cup kernels Peas, frozen, 3 cup Lima beans, frozen, baby, 3 cup Green Beans (snap), 2 cup Beans, navy, 1.5 cup Water, tap, 16 cup (8 fl oz) Pepper, black, 1 tbsp Parsley, dried, 1 tbsp Thyme, ground, 1 tbsp Basil, 1 tbsp Oregano, ground, 1 tbsp Coriander leaf, dried, 2 tsp Salt, 1 tsp
My recipe is huge. It freezes well and makes many meals.
I usually get chicken breasts and cut the chicken off the bone, leaving the bone covered. I use three. The boneless chicken is frozen and saved for for another meal.
In a large stockpot, simmer chicken breast bones in broth or water with onions, carrots, celery, (garlic if desired), and any other hard veggie.
Add 8 cups of water add boullion cubes if desired(2 or 3) and bring to a boil for 5 minutes.
Add 8 cups water and all other fresh and frozen vegetables and simmer, covered, for 5 minutes. (I usually use the whole bags of veggies, but you don't have to.)
Drain the liquid from the navy beans.
Add the herbs & spices according to your taste, stirring them in. Simmer this for 30-40 minutes, partially covered.
You can add almost any vegetable to this soup. Just remember to add the hard vegetables in at the start. Sometimes I will also add a can of tomatoe paste for a more rich soup.
Number of Servings: 15
Recipe submitted by SparkPeople user TELLY_1.
I usually get chicken breasts and cut the chicken off the bone, leaving the bone covered. I use three. The boneless chicken is frozen and saved for for another meal.
In a large stockpot, simmer chicken breast bones in broth or water with onions, carrots, celery, (garlic if desired), and any other hard veggie.
Add 8 cups of water add boullion cubes if desired(2 or 3) and bring to a boil for 5 minutes.
Add 8 cups water and all other fresh and frozen vegetables and simmer, covered, for 5 minutes. (I usually use the whole bags of veggies, but you don't have to.)
Drain the liquid from the navy beans.
Add the herbs & spices according to your taste, stirring them in. Simmer this for 30-40 minutes, partially covered.
You can add almost any vegetable to this soup. Just remember to add the hard vegetables in at the start. Sometimes I will also add a can of tomatoe paste for a more rich soup.
Number of Servings: 15
Recipe submitted by SparkPeople user TELLY_1.
Nutritional Info Amount Per Serving
- Calories: 192.3
- Total Fat: 1.3 g
- Cholesterol: 4.6 mg
- Sodium: 371.2 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 9.7 g
- Protein: 11.3 g
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