Fall Blend Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 246.9
- Total Fat: 5.3 g
- Cholesterol: 40.6 mg
- Sodium: 898.8 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 5.6 g
- Protein: 18.3 g
View full nutritional breakdown of Fall Blend Soup calories by ingredient
Introduction
It's a great soup for the fall. It's hearty and filling! It's a great soup for the fall. It's hearty and filling!Number of Servings: 8
Ingredients
-
2 cup Chickpeas (garbanzo beans)
15 oz raw chicken skinless leg quarter
4 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
2 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
2 cup, cubes Yams
1 large Onions, raw
3 carrot Carrots, cooked
2 cup Beef Broth - Swanson Low Sodium
4 tsp Allspice
5 clove Garlic
1 tbsp Basil
1 tbsp Dried Hot Red Pepper Flakes (by MATMAN823)
Directions
1) Add chicken and beef broth to a large pot and bring to a boil.
- Peel chickpeas and carrots while you're waiting.
2) Add chicken leg quarters, onion, garlic, tomatoes, and carrots to the pot and boil for roughly 30 minutes, or until fully cooked.
- This is where I added the peeled chick peas. they don't take too long to get tender.
3) Remove chicken leg quarters (allow veggies to keep simmering in the pot) and pick the chicken off of the bones. Set Aside.
4) Use a strainer or a slotted spoon to retrieve vegetables from boiling pot.
5) Add veggies to blender and puree until smooth. (Be careful of hot veggies.)
6) Add vegetables puree back to large pot, along with shredded chicken.
7) Added canned yams and let simmer for another 10-12 minutes.
Ready to serve!
Serving Size: Serves roughly 8 people
Number of Servings: 8
Recipe submitted by SparkPeople user DO_NOT_QUIT.
- Peel chickpeas and carrots while you're waiting.
2) Add chicken leg quarters, onion, garlic, tomatoes, and carrots to the pot and boil for roughly 30 minutes, or until fully cooked.
- This is where I added the peeled chick peas. they don't take too long to get tender.
3) Remove chicken leg quarters (allow veggies to keep simmering in the pot) and pick the chicken off of the bones. Set Aside.
4) Use a strainer or a slotted spoon to retrieve vegetables from boiling pot.
5) Add veggies to blender and puree until smooth. (Be careful of hot veggies.)
6) Add vegetables puree back to large pot, along with shredded chicken.
7) Added canned yams and let simmer for another 10-12 minutes.
Ready to serve!
Serving Size: Serves roughly 8 people
Number of Servings: 8
Recipe submitted by SparkPeople user DO_NOT_QUIT.