Kitchen Sink Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 to 4 tbsp EVOO1 or 2 onions, chopped1 or 2 cups chopped celery.5 cup chopped green pepper2 cups chopped cabbage1 cup corn2 cups chopped carrots1 10 oz. box frozen kale, thawed3 cloves garlic2 chicken breasts64 oz. ff & low sodium chicken broth1 cup medium salsa1 can. diced tomatoes
Cook chicken in 2 tbsp EVOO. While chicken is cooking, add remaining 2 tbsp. EVOO to a stock pot and sautee the onions. When opaque add celery, green peppers, garlic (pressed) cabbage and saute until vegetables are tender. Add remaining vegetables, broth, salsa, and can of diced tomatoes. Chop cooked chicken and add to pot. Bring to boil, then lower heat, cover and simmer for 1 hour, or until carrots are fork tender.
makes 8 generous servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FAUXSHEIK.
makes 8 generous servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FAUXSHEIK.
Nutritional Info Amount Per Serving
- Calories: 224.2
- Total Fat: 8.1 g
- Cholesterol: 34.2 mg
- Sodium: 311.7 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.4 g
- Protein: 18.6 g
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