The weekend is here, why not make a homemade soup for lunch! Double or triple the recipe and freeze in individual servings for taking in your lunchbox to work or for future quick lunches!
Black Bean and Chicken Soup
½ cup chopped carrots
½ cup chopped onions
1 cup fresh or frozen cut green beans
1-2 cups chicken broth (I use the organic – chemical free)
1 15-ounce can black eyed peas, drained and rinsed
2 boneless, skinless chicken thighs - cut into bite size pieces
Seasonings:
Sea salt
Freshly ground black pepper
Salsa
Garlic
Chives
Hot sauce
Etc…
Place all ingredients except chicken in a saucepan. Use 1 cup of broth if you want a thick soup and 2 cups for a slightly thinner soup. Bring to a boil. Reduce heat to low and simmer for 10 minutes, covered, until veggies are tender. If any foam rises to the top, skim it off. At this point, you can puree the soup and add the chicken. Continue to cook until chicken is done, or you can add the chicken before pureeing the soup, then puree after the chicken is done. Or, leave the soup chunky.
No comments:
Post a Comment