Cook1 hr 30 mins
Since commercially made soups are really high in sodium (even the reduced sodium ones) and the no-salt-added ones aren't very tasty, I make my own soups. I freeze this one in one-cup containers and use it (and other soups) to break up the monotony of my daily lunch salad.
- 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 black beans or 1 (15 ounce) can no-salt-added navy beans or 1 (15 ounce) canother 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)
- Make chicken stock.
- Add olive oil to soup pot.
- Chop onion, carrots, and celery.
- Heat olive oil over medium heat.
- When hot, add onion, carrots, and celery.
- Saute until softened.
- Add chicken stock and water and increase heat to high.
- Add remaining vegetables except tomato paste, and Flavor Enhancer.
- Bring to a boil.
- Reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.
- Mix tomato paste in 1/2 cup of the broth and add to soup.
- Add black pepper.
- Increase heat to high to return to simmer, then reduce to medium-low.
- Simmer for another 30 minutes, stirring occasionally.
- Add chicken, if using, and cook for 5 minutes.
- Set aside enough soup for rest of week.
- Freeze remaining soup in one cup containers for future use.