I think soup is one of the easiest and most versatile meals, you can think of all the ingredients that you like and combine them. First you have to choose your protein, for this recipe I used ground white meat chicken, but if you are a vegetarian or vegan you can use beans, I would recommend butter beans or even chickpeas. After that you think of the vegetables and greens that you like and will go well together. I used carrots, organic fire roasted tomatoes, and some potato gnocchi – just for fun, if you don’t like potato gnocchi I would say add some sweet potatoes or lentils. And now choose your greens, I went with cilantro and kale.
1 pound organic ground chicken *** use beans if vegetarian
3 cups vegetable broth
1/2 cup vegetable oil
1 red bell pepper
1 can of fire roasted tomatoes
2 tbsp tomato paste
1 can potato gnocchi *** lentils or sweet potato will work as well
3 cups kale
In a pot on medium heat saute the sliced carrots, bell pepper and 1 can of fire roasted tomatoes in the 1/2 cup of vegetable oil for 10 minutes, add the tomato paste, pepper & salt, now pour the vegetable broth and bring to a boil. Have some boiled water on hand if the soup is too thick.
Add salt and pepper & paprika to the ground chicken, and form small meatballs, and add them one by one to the soup, add water to make it thinner, also add the potato gnocchi, kale, and the cilantro. Taste and adjust on salt and pepper, you can also add some dry basil. Let the soup simmer on low heat for 15 minutes more, until the meat and gnocchi are done.
Serve with sour cream and corn chips.
This soup freezes very well and the leftovers are delicious!