Vegetable or Chicken-Vegetable Soup (No-Salt-Added)

Name: Vegetable or Chicken-Vegetable Soup (No-Salt-Added)
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 12 cups
Ingredients: 6 cups no-salt-added chicken stock (see other recipe coming soon); 2 cups water (purified); 1 tablespoon olive oil; 1 small vidalia onion; 2 carrots; 2 stalks celery; 2 (15 ounce) cans no-salt-added diced tomatoes, including juice; 2 cups frozen no-salt-added peas; 2 cups corn (buy 3 ears); 2 cups green beans (buy 3 large handfuls); 1 medium yukon gold potato; 1 (15 ounce) can no-salt-added navy beans or 1 (15 ounce) can other no-salt-added beans, drained, rinsed; 2 tablespoons flavor enhancer (see other recipe coming soon); 3 ounces no-added-salt tomato paste; 1 teaspoon black pepper; 2 cups diced cooked chicken (optional)

⏱ 135 mins 🍽 12 cups 🏷 Potato

Skip the high-sodium commercial soups with this homemade, flavourful alternative. This no-salt-added recipe combines a base of chicken stock with a variety of fresh and canned vegetables, simmered to perfection. The optional addition of cooked chicken makes it more substantial. It yields 12 cups, perfect for freezing in single-serving containers to enjoy over time.

Ingredients

6 cups no-salt-added chicken stock (see other recipe coming soon)
2 cups water (purified)
1 tablespoon olive oil
1 small vidalia onion
2 carrots
2 stalks celery
2 (15 ounce) cans no-salt-added diced tomatoes, including juice
2 cups frozen no-salt-added peas
2 cups corn (buy 3 ears)
2 cups green beans (buy 3 large handfuls)
1 medium yukon gold potato
1 (15 ounce) can no-salt-added navy beans or 1 (15 ounce) can other no-salt-added beans, drained, rinsed
2 tablespoons flavor enhancer (see other recipe coming soon)
3 ounces no-added-salt tomato paste
1 teaspoon black pepper
2 cups diced cooked chicken (optional)

Method

Prepare the chicken stock first.
Pour the olive oil into your soup pot.
Dice the onion, carrots, and celery stalks.
Warm the olive oil.
Place the chopped onion, carrots, and celery into the hot oil.
Cook the vegetables until they become tender.
Pour in the chicken stock and water, then turn the heat up.
Introduce all the other vegetables, except the tomato paste, along with the Flavor Enhancer.
Allow the mixture to reach a rolling boil.
Lower the heat and let it simmer without a lid for 1 hour, giving it a stir now and then.
Blend the tomato paste with 1/2 cup of broth before stirring it into the soup.
Sprinkle in the black pepper.
Turn the heat up again to bring it back to a simmer, then reduce it.
Continue simmering for another 30 minutes, stirring occasionally.
If using, add the diced chicken and cook for 5 minutes.
Reserve the amount of soup you wish to eat in the coming days.
Portion the rest into one-cup containers and place them in the freezer.

Nutrition (per serving)

Sodium33900 mg

Recipe details

CategoryPotato

AuthorNetgirls Healthy Co