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

READY IN: 2hrs 15mins
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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