Autumn Soup
Gluten Free: undefined
2-1-2-1 Meals: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1 cup carrots, diced
1 cup yellow onion, diced
1 cup celery, diced
3 cloves garlic, minced
3 Tbsp olive oil
8 cups chicken broth
1-1/2 lbs chicken, cooked & shredded
1/2 cup potatoes, diced
1 cup butternut squash, diced
1 can kidney beans, rinsed and drained
2 cups zucchini, diced
1 cup tomatoes, diced
1 cup spinach
1 tsp dried rosemary
1 tsp dried thyme
2 bay leaves
Sea salt & pepper, to taste
Directions
Heat olive oil in a large pot over medium heat. Add carrots, onion and celery. Cook about 3 minutes or until onions are translucent. Add garlic and sauté for another minute, until fragrant.
Stir in broth, chicken, potatoes, squash, zucchini, tomatoes and seasonings. Bring to a boil, cover and reduce heat. Let simmer for about 15 minutes.
Stir in beans and spinach. Cook until spinach is wilted. Remove and discard bay leaves.
Separate into 5 equal servings.