I love soup and am always up for experimenting with new recipes. And, although I eat plant based whole food, I don’t mind spicing things up a bit. What I mean by this is I use various spices and on occasion I use chicken broth when making my soups.
I tried vegetable stock, but it just doesn’t have that certain taste that really makes soup taste superior. I found a chicken broth made by Swanson. And, I use it because it doesn’t have ingredients like MSG and sugar. It is also lower sodium.
INGREDIENTS: Chicken Stock, Salt, Natural Flavoring, Chicken Fat, Yeast Extract, Water, Carrot Juice Concentrate, Celery Juice Concentrate, Onion Juice Concentrate.
Here’s how I put together my Almost All Vegetable Soup, But With Chicken Stock…
- I use a ‘pressure cooker’ to make my soup (if you don’t have one, you just have to get yourself one. It became another one of my invaluable kitchen tools!)
- I push the soup button and wait for the beep (takes about 45 minutes from start to finish)
- It’s a real ‘no brainer’ and that’s what I like!
- Chop up about three medium carrots
- Add a can of fire roasted tomatoes (16 oz.)
- Use enough chicken broth to cover the veggies (32 oz.)
- Use vegetable stock if you prefer
- Chop up a couple stalks of celery
- Cut up half an onion
- Handful of spinach
- Pour in a cup of pinto beans
- 1 cup of white rice or brown (Minute® rice has these cups of brown and wild rice I use once in a while)
- Sprinkle in some basil, parsley, paprika, ground pepper and a smashed clove of garlic
- You don’t have to put just my vegetables in it, you can choose any others and it will turn out just as delicious!
- Sprinkle parmesan/Romano cheese on top
*Check out my pressure cooker, here.
Note- consult your doctor before you change your diet.