Lunch or Dinner
Autumn Soup
Autumn Soup
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes: 5 servings
Each serving contains: 1 protein, 1 carbs, 2 veg, 0 fat
Ingredients:
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes: 5 servings
Each serving contains: 1 protein, 1 carbs, 2 veg, 0 fat
Ingredients:
- 1 cup carrots, diced
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 8 cups chicken broth
- 15 oz chicken, cooked & shredded
- 1 cup potatoes, diced
- 2 cups butternut squash, diced
- 1 (15 oz. can) kidney beans, rinsed and drained
- 2 cups zucchini, diced
- 1 ½ cups diced tomatoes
- 1 ½ cups 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.