Monday, October 24, 2011

Okay so I've been on a soup rage. Every weekend I make 3-4 quarts of hearty soup for the entire week. Its been absolutely amazing, very very filling, and perfect for the winter! Here's the recipe I use. The bulk of the work is in chopping everything.


1 butternut squash cut in 1/2 inch cubes  (or a Zucchini, or 2-3 yellow squash, or a mix of both!)
1 chicken breast (1/2 inch cubes)
1 red onion chopped
1-2 garlic cloves diced
Spices: palmfuls of oregano, lemon pepper, paprika, and chopped parsley, and salt and pepper to taste (sometimes I add thyme, chives, and cajun)
1-2 carrot stick peeled and chopped
1-2 celery sticks chopped
1/4 cup tomato sauce
1/2 cup barely or bulgar washed
1 cup mixed beans washed (white beans, black eyed peas, kidney beans, chick peas, lima beans, pinto beans, etc) --> I just use prepackaged mixed beans bags
2 chicken or beef bouillon cubes
3-3.5 quarts water


1- Boil water in a 4 quart pot with the bouillon cubes. Add all washed beans and barely and let it boil on med-high.
2- In a wok warm 3 tbsp oil and add onions. Once the onions are soft and pink, add garlic and chicken. Cook the chicken until opaque white and add all the spices. Next add all the chopped vegetables and tomato sauce. Cook for about 5-7 minutes until everything is a bit softened.
3- Transfer all the vegetables into the pot with water and keep on high. Add any extra salt or spices needed. (If you feel it tastes too tomato-ey then just add a bit of sugar or cinnamon)
4- Let it cook mostly covered for about an hour. If you have a pressure cooker you can cook in there for about 20 minutes.
5- Enjoy with toast or croutons!

You can play around with the recipe and add other vegetables like broccoli, potato, etc. Hope you enjoy it!


Kidty said...

Thanks for sharing.

Constructive Attitude said...

i like creamy soup. idk

Youthful Wisdom said...

Using butternut squash makes the soup creamy!

supreem said...

that looks yummy