The holidays are usually a time of excess; plenty of red meat, heavy cream, rich desserts and alcohol. It’s fun, but by the time January arrives, healthy food sounds like a needed change even if you are not dieting. I find a thick, chunky vegetable soup hits the spot, especially if it’s a little chilly outside. The basic soup below is very easy to make; and it’s also delicious. Note that several optional ingredients have been listed, so you can modify it to reflect your personal tastes.
Main ingredients:
- 5 cups Swanson chicken broth (99% fat free)
- 1 1/4 cups chopped onion
- 1 1/4 cups carrot, chopped in ½ in. slices
- 1 1/4 cups celery, chopped in ½ in. slices
- ½ head cabbage, cut in ½ in. shreds
- 1 tbs. fresh thyme
- 1 tbs. fresh parsley, chopped
- 1 tsp. dried dill
- 1 tsp. tomato paste
- Salt and pepper to taste
Optional ingredients:
- 1 boneless chicken breast, cut in bite size pieces
- 1 can kidney beans, drained & rinsed
- 1 zucchini, cut in ½ in. slices
- 1 parsnip, cut in ½ in. slices
- 1 cup cooked egg noodles
- 1 cup bok choy, chopped in 1/2 in. slices
- small can water chestnuts, drained & rinsed
- Add 2 cups of chicken broth to a pot and bring to a simmer.
- Add salt and pepper (to taste) every time ingredients are added.
- Add onion, carrot and celery and cook on medium for 10 minutes.
- Add the rest of the main ingredients, and simmer for an additional 20 minutes.
- Add optional parsnip with the carrots
- Add optional zucchini and bok choy with the cabbage
- Add cooked chicken, egg noodles, beans and water chestnuts 5 minutes before serving.
- Serve hot.