Garden Vegetable Soup

Garden Vegetable Soup
I find that if I prep whatever I can in the morning or during the day, making dinner is a cinch. I like to prep while Piglet is napping in the morning, that way on some days Diva can help me and other days she is in school.
I make this soup with tomatoes but Piglet doesn't seem to tolerate tomatoes too well during nursing, so I take a portion out for her then add canned diced tomatoes, if I could simmer it longer I would use fresh seeded tomatoes

This is more of a method than a recipe...
Chicken breasts- broiled with salt and pepper cut into bit sized pieces (optional)
Minced garlic clove
Chopped red bell pepper
Chopped carrots
Chopped celery
Chopped onion
Chopped zucchini
Fresh green beans cut into ¾ in size
Frozen corn
Low sodium chicken broth (2 1/2 boxes)
Can of diced
Italian seasoning
Sea salt
Black pepper
Lime juice

Chopped parsley
Chopped celery leaves
Lime wedges
Heat olive oil in a heavy bottomed stockpot over medium low heat. Once heated sweat garlic and onion with a little salt. Add carrots, green beans, bell pepper, celery, bay leaf and Italian seasoning, cook for about 5 minuets, stir. Add zucchini, roasted chicken and any juices, broth, salt and pepper. Increase heat to high and bring to a simmer. Once simmering lower heat and cook until vegetables are fork tender. Add corn kernels a little before cooking time is up. Remove from heat and add about 2 teaspoons of fresh lemon juice. Discard Bay leaves. Serve with garnishes.

 Fresh veggies all ready to go...

Broiled chicken. You can use any leftover chicken, rotisserie also.

Sweating the onions...

Vegetables that take longer to cook are put in first

Adding broth and zucchini...

This was first posted at GPAC.

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