Hearty Spring Soup
A warming classic, perfect for bridging the seasons between winter and spring.
Ingredients
- 1 large Leek sliced
- 2 cloves Garlic crushed
- 1 1/2 cups Carrot shredded
- 3 stalks Celery sliced
- 1 medium Zucchini sliced into half moons
- 4 cups Low Sodium Broth Chicken or Vegetable
- 1 Tbsp Italian seasoning (sage, oregano, basil, rosemary, thyme)
- 1-1 1/2 tsp Sea Salt
- 1 1/2 tsp Parsley
- 1 1/2 Tbsp Cumin ground
- 1/4 tsp Black pepper
- 2 1/2 cups cooked kidney beans
- 3 cups cooked shredded chicken (optional)
Instructions
- Combine all ingredients except for the chicken or kidney beans a large pot and set on the stove on high heat. Bring to a boil1 large Leek, 2 cloves Garlic, 1 1/2 cups Carrot, 3 stalks Celery, 1 medium Zucchini, 4 cups Low Sodium Broth, 1 Tbsp Italian seasoning, 1-1 1/2 tsp Sea Salt, 1 1/2 tsp Parsley, 1 1/2 Tbsp Cumin, 1/4 tsp Black pepper
- Turn the heat down to low, and simmer for 1 hour.
- Add kidney beans and optional chicken. Heat just to warm through.2 1/2 cups cooked kidney beans, 3 cups cooked shredded chicken
- Remove from heat. Serve and enjoy!
Notes
This recipe has been heavily modified from the original. It was inspired by "Minestrone Soup" from Danielle Walker's book "Against All Grain: Meals Made Simple."