This soup is as delicious as it is healthful! It’s simple to make, rich in vitamins and minerals, and quite honestly the best soup I have ever made…and I make a lot of soups! It boasts a full-bodied Mediterranean flavor and is tasty enough to be served at a dinner party. You may be dubious as you put all the ingredients in the soup pot (I know I certainly was) but I guarantee you will not be sorry! There have been no scientific studies, but I’m convinced this delicious soup boosts your immunity and keeps you healthy during the winter flu season.
Ultimate Soup
1 T Olive Oil
2 C Carrots, sliced
1 C Celery, Chopped
1 Leek, chopped
1 C Onion, chopped
1 T Fresh Ginger, chopped
4 Cloves Garlic, minced
1 C Mushrooms, finely sliced
1 C Cooked Chicken, cubed
8 C Chicken Broth
1 C Cilantro, chopped
¼ C Fresh Basil, chopped
1 C Broccoli Florets
2 C Kale
2 C Anaheim Chiles, w/seeds
2 C Pureed tomatoes (canned)
1 Can Black Beans w/juice
1 Can Garbonzo Beans w/o juice
2 T Lemon Juice
Freshly ground black pepper to taste
Coat a large skillet with Olive Oil and use to sauté Carrots, Celery, Leeks, Onion, Garlic, and Mushrooms. Sauté for 10-15 minutes. (If you hate onions, cut an onion into large pieces and sauté with the rest of the vegetables - then simply remove the onion pieces before transferring the vegetable to the soup pot.)
Transfer to a large soup pot and cover with Chicken stock. Add Chicken, Cilantro, Basil, Broccoli, Kale, Chiles, pureed Tomatoes, Black Beans, Garbanzo Beans, Lemon Juice, and black pepper.
Bring to a boil for ten minutes and then simmer on low heat for at least 1 hour. Serve hot.
Ultimate Soup
1 T Olive Oil
2 C Carrots, sliced
1 C Celery, Chopped
1 Leek, chopped
1 C Onion, chopped
1 T Fresh Ginger, chopped
4 Cloves Garlic, minced
1 C Mushrooms, finely sliced
1 C Cooked Chicken, cubed
8 C Chicken Broth
1 C Cilantro, chopped
¼ C Fresh Basil, chopped
1 C Broccoli Florets
2 C Kale
2 C Anaheim Chiles, w/seeds
2 C Pureed tomatoes (canned)
1 Can Black Beans w/juice
1 Can Garbonzo Beans w/o juice
2 T Lemon Juice
Freshly ground black pepper to taste
Coat a large skillet with Olive Oil and use to sauté Carrots, Celery, Leeks, Onion, Garlic, and Mushrooms. Sauté for 10-15 minutes. (If you hate onions, cut an onion into large pieces and sauté with the rest of the vegetables - then simply remove the onion pieces before transferring the vegetable to the soup pot.)
Transfer to a large soup pot and cover with Chicken stock. Add Chicken, Cilantro, Basil, Broccoli, Kale, Chiles, pureed Tomatoes, Black Beans, Garbanzo Beans, Lemon Juice, and black pepper.
Bring to a boil for ten minutes and then simmer on low heat for at least 1 hour. Serve hot.
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