‘Almost’ 100% Vegetable Soup, Minus The Chicken Broth…

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.

Swanson chicken broth
Photo courtesy of Swanson®

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.

 

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