Delicious Soup in 30 minutes

How many times at 3:00 pm are you hungry and tired - not wanting at all to prepare dinner? At least once or twice a week? Sometimes more often? Well let me give you a fantastic quick and easy soup recipe, I hope you will try and come to rely on, whenever you need something comforting and very easy to prepare.

Kathy Girl - this is for you!

Quick Tip - This recipe is all vegetables but you can add any precooked meat protein you have on hand or do what I love now and buy a seasoned rotisserie chicken.

*While warm remove all the chicken meat off the bones and place into the fridge. I typically use for sandwiches, sometimes a frittata, but most often all of the chicken goes into my 30 minute soup.

I also will alternate depending on what vegetables I have on hand with chopping from fresh or buying precut from the produce department.

Either way, this recipe will come out fantastic.

Here are the basic ingredients - add or subtract as you wish:

1-2 boxes of Chicken Bone Broth - low sodium chicken stock or broth

Butternut squash - any amount - cut into chunks

1 red onion or yellow - sliced

1 shallot - chopped very thin

3 Yukon gold potatoes or small yellow potatoes cut into chunks

OR sweet potatoes cut into chunks

2-3 carrots - sliced at an angle or precut

2-3 parsnips - sliced at an angle

1/2 bag of prepackaged green beans - cut into thirds

1/2 bag of frozen peas

1/2 bag frozen or can baby corn cobs or pieces

1/2 bag of frozen onions if you prefer over fresh sliced

2 TBL - low sodium Tamari (soy sauce is very salty so if you use only do 1 small teaspoon)

1 lemon - cut into chunks.

Dash White Champagne Vinegar or White Wine

1 teaspoon of Turmeric powder or Paprika

1 teaspoon of garlic powder

Salt & Black Pepper

Optional - chopped fresh parsley - stems and leaves approx 1 large tablespoon

2 TBL Olive Oil

Optional - 2 celery stalks - cut into small pieces

Optional - 1 TBL Italian Seasonings

Optional - 1 small can of crushed tomatoes or 2 TBL tomato paste

Optional - if you have beef, veal or mushroom demi-glaze on hand use 1-2 teaspoons

Directions:

In a large soup pot add the olive oil and heat on medium until warm. Add the onions and shallot and sauté for 5-7 minutes. Once the onions are translucent add salt and black pepper the garlic powder, turmeric or paprika.

If using tomato paste add into the pan and stir for 1-2 minutes allowing the bitterness to cook off. Add next any wine or the vinegar as well the chunks of lemons - squeezing first if you like and tossing the pieces into the pot.

Add next all your selected vegetables then stir allowing the vegetables to cook for 2-3 minutes. Determine if more salt and pepper is need and/or garlic powder.

*If using Demi-glaze add next.

Add the broth next and a little water if you wish until you are happy with the amount of liquid in the pot. If you plan on adding chicken or any other meat - be sure you have enough stock for either a nice broth style soup / or less liquid if you would like for it be more of a stew.

Add your chopped parsley if using Or dried Italian Seasonings

*Do not add the chicken at this time. Just have it out waiting until after the vegetables are cooked.

Cover the pot and bring to a boil then reduce to a simmer and cook for approx 20-25 minutes. When the vegetables are cooked to your preference add the chicken and stir.

Taste the soup and decide what else you would like to add.

Cover the pot and allow the soup to simmer together for 5-10 minutes or until your ready to serve.

ENJOY!