I posted this picture on my Instagram the other day and a few people voiced some interest in it. It is honestly the easiest and tastiest soup. I had actually made it that day because it was the first day that had started to feel like fall. So, naturally, I put on my first scarf of the season and headed to the grocery store for the ingredients for my favorite fall soup.
Here is what you’ll need:
-1 carton low sodium chicken stock (about 1 liter or enough to cover the veggies in the pot)
-1 package onion soup mix (I usually only use half to cut down on salt)
-1 can diced tomatoes
– veggies of choice (I used baby carrots, yellow and orange bell peppers [two of each], a ton of spinach, celery, cauliflower, onion, garlic, golden potatoes, zucchini, kale)
-1 can of chick peas
– yellow mustard
-Franks red hot sauce
-Mrs. Dash seasoning
– vinegar (I just used rice vinegar because that is that I had)
-any other herbs/spices that appeal to you!
First, I dice up all the veggies into bite size pieces (I keep the pieces pretty big because I like a chunky soup), adding the veggies that will take longest to cook down in first. Once all the veggies are in the pan and have started their cooking process, I add the chicken stock, can of tomatoes, and onion soup mix and add all the “flavourings” I desire/have in the fridge, along with the remainder of the ingredients. Let simmer for 10-15 minutes or until your veggies are tender!
I am a huge believer in having protein in even meal as it keeps me full and stops me from digging in the fridge for snacks. So, I always make sure to add some form to this soup. I added chick peas to this batch but often I will add roasted or baked chicken to it.
It also freezes well, so I generally make a huge batch and portion it into Tupperwear and take it to work throughout the week!
P.S – Don’t skip on the starch! (I used potatoes but you can use pasta or rice if you prefer) as it acts as a thickening agent and therefore makes the soup much more satisfying and delicious!
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