Posted: Sep. 4 2006, 20:07 ET
I adapted this soup from the "Jill's Hearty Bean Soup" (recipe #1 in the book), but it is adapted so much that it really isn't the same recipe anymore and I think it is fair for me to post it. This soup is awesome. If you want to eliminate any trace of "heat", substitute 2 oz of spinach (or any other permitted vegetable) for the jalapeños.
14 oz chicken breasts
2 oz red onion
2 garlic cloves
5 oz broccoli florets
5 oz cauliflower
2 oz red bell pepper
2 oz fresh jalapeños (not pickled)
4 oz cabbage
2 oz celery
3 oz zucchini
5 tsp Wylers Real Chicken Granules Flavor Instant Bouillon
2 tsp salt
1/2 tsp pepper
4 1/2 oz (weight) Old El Paso salsa
12 cups water
1. Cook the chicken breasts on your George Foreman grill (or however you like).
2. While the chicken is cooking, chop the vegetables, leaving them in decent sized chunks (except the celery and jalapeños which should be chopped up fairly small).
3. Liberally spray a large pot (at least 6 quarts) with PAM.
4. Sauté onions, red pepper, garlic, and jalapeños in the PAM until onions start to turn clear (or longer if you want).
5. Chop up the chicken into cubes.
6. Add the chicken, water and the rest of the ingredients to the pot.
6. Bring everything to a boil and boil for 10 minutes uncovered.
7. Reduce to simmer and simmer for 15 minutes uncovered, or until the vegetables are the way you like them.
Yield: 4 protein, 4 vegetables
Note: To divide into 4 equal portions I used 4 Glad brand 32 oz. soup containers. First I ladled all the broth into each container until each had the same quantity. Then I ladled the veggies/meat into each container, again trying to keep things even. Be sure to stir the vegetable/meat medley before you divide it up to make sure the chicken is as evenly distributed as possible (so each serving has as close as possible to 1 portion of protein).
Note #2: You could make this recipe without the chicken and then it would just be the 4 servings of vegetable. I don't think the flavor would change at all, and then you could have whatever protein you wanted (or no protein) when you reheat the soup. I made this batch with the chicken so I'd have 4 easy, "complete" meals (I eat very little of my fruit and bread servings, so something with 1 veg. and 1 protein is "complete" to me).
(If you make this recipe without the jalapenos let us know if it is still yummy. I don't know how much different it would be without any "heat".)
Posted: Feb. 9 2008, 15:20 ET
Thanks for the recipe Brian, I am always looking for more soup....my fav so far is the herbed Tomato, and with all my soups I leave out the protein and add it later when I heat the soup up that way I can choose which I want (if any) either chicken/beef or shrimp........I think will add this one to my soups to try as its nice to have a few that are not pureed