So lately we have had record temperatures here. Yesterday was a cold walk to school at -18 degrees celcius, not including the wind chill! So what better excuse is there to come home to a delicious hot soup and a cup of Paleo Peppermint White Hot Chocolate. If you don’t like spice, feel free to leave it out but I guarantee either way this soup is delicious. It’s also extremely filling!
Adapted from: http://www.melskitchencafe.com/2011/11/spicy-or-not-chicken-and-sweet-potato-soup.html
1 tablespoon olive oil
1 onion, finely diced
1 red bell pepper, diced
1 cup frozen green beans broken into bite size pieces (Not completely paleo, feel free to leave out or sub for another vegetable!)
3 ribs celery, diced
6 cloves garlic, minced
7-8 cups low-sodium chicken broth
1 1/2 pounds chicken, cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken, I used canned pre-cooked chicken)
2 sweet potatoes, peeled and diced into 1/- inch pieces
1 can (14 oz.) diced tomatoes, undrained
1/4 teaspoon red pepper flakes (I added a lot more, I love spicy!)
1 teaspoon dried marjoram (I probably added more of all of the spices, just keep adding & tasting until it’s to your liking!)
1/2 teaspoon dried basil
1 tsp chili powder
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
optional: 1/4 cup shredded cheddar cheese for garnish.
In a large pot (4 or 5 quarts), heat oil over medium heat and add onions. Cook, stirring often, about 3-4 minutes, until just softened. Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients (don’t add the cooked chicken, if using, you’ll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, adding beans half way through and continuing to simmer until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through. Discard bay leaves(or just serve around them if you are having left overs so the flavours have more time to blend, the soup is always better the next day!) and serve with optional shredded cheddar cheese melted on top.
*You can freeze this soup and reheat as needed. It makes a great quick dinner when in a hurry!*
Nutrition Facts, 1 large serving or about 1/6 of recipe: 3g fat(5-6g with cheese), 15g carbs, 26g protein