Lunch or Dinner
Autumn Soup
Autumn Soup
Makes: 5 servings
Each serving contains: 2 proteins, 1 carb, 2 veggies, 1 fat
Ingredients:
Makes: 5 servings
Each serving contains: 2 proteins, 1 carb, 2 veggies, 1 fat
Ingredients:
- 1 cup carrots, diced
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 3 Tbsp olive oil
- 8 cups chicken broth
- 1.5 lb chicken, cooked & shredded
- ½ cup potatoes, diced
- 1 cup butternut squash, diced
- 1 cup kidney beans, rinsed and drained
- 2 cups zucchini, diced
- 1 cup diced tomatoes
- 1 cup spinach
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- Sea salt and pepper to taste
- In a large pot heat olive oil over medium heat. Cook carrots, onion and celery until onions are translucent, about 3 minutes. Then add garlic and sauté for another minute, until fragrant.
- Stir in broth, chicken, potatoes, squash, zucchini, tomatoes and seasonings. Bring to a boil, cover and reduce heat. Let soup simmer for about 15 minutes.
- Stir in beans and spinach. Cook until spinach is wilted. Remove bay leaves.
- Separate into 5 equal servings and enjoy.