Updated: Jan 10
Soups can be soothing for the body and mind, but are also warm, family-oriented meals. The following recipe can be for vegetarians, vegans or meat eaters. I'm going to share the chicken version with alternative modifications for vegans and vegetarians. I love this soup a million ways and usually make it with rice.
Vegetable soup is relatively simple. Much of the labor is chopping the vegetables. The recipe is meant to be a pleasant winter meal, so choose what vegetables appeal most to you and don't be afraid to try something new.
48 ounces of chicken Broth
8 ounces of bone broth
(either broth can be substituted by water or mushroom broth; or both)
1 & 1/4 cup of dehydrated vegetable mix (usually on bulk foods isle)
3 organic carrot stalks
1 organic bunch of celery (use as much as you'd like)
4 small red potatoes
1 bunch of organic spinach
1/2 cup of peas
1 handful of parsley
1 cup of wild or white rice
1 pound of boneless chicken breast (optional - for meat eaters)
Preheat your oven to 375 degrees. Once fully heated, add your chicken seasoned with lemon and pepper plus olive oil (skip this step if you're not using chicken). Bake for 30 min in the center rack.
Heat the broth of your choice on low heat (a stainless steel stockpot works great)
Add dehydrated vegetable mix
Add a palm of pepper and sea salt (include spices to your liking).
Cook rice separately to add to soup later
You can either add the chopped potatoes early in the heating process or boil them separately and add once cooked.
Clean and chop veggies listed or your veggies of choice. Remove stems from spinach. Slice your red potatoes.
Add your veggies into the pot of broth and cook on medium for 30 minutes, stirring occasionally.
After cool down, slice your boneless chicken breast or tenderloins, then proceed to cut them into squares. Add to soup (optional)
Add your cooked rice once soup is complete and stir. Garnish with parsley.