Tons of Veggie and Chicken Soup

1 cup mushrooms-diced
2 cups spinach
1 cup green zuchinni-diced +1 cup set aside
1 cup yellow squash-diced +1 cup set aside
1 can diced tomatoes
1 Tbsp +1 tsp (sep.) Garlic
1 Tbsp +1 tsp (sep.) Italian Seasonings
1 tsp chili powder
1 tsp curry powder
1 tsp salt +2 tsp (sep.) and 1 tsp pepper + 1tsp. (sep.)
1 cup Turnips-diced
1 cup Carrots-diced
2 chicken breasts-diced and browned
6 cups chicken broth
1 can red kidney beans-drained
1 can corn
1 can green beans
2 cups pumpkin puree-NOT pumpkin pie filling

Use this as a basic recipe. Trade seasonings out and lean meats (ground turkey, ground chicken sausage) or yogurt can take it from a mexican soup to a curry soup easily! Sprinkle a bit of fresh parsley and parmesan to the top and NUM! If you need more carbs pour this over rice or add potatoes.

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.