Soup, Vegetable Or Chicken-Vegetable (No-Salt-Added

Name: Soup, Vegetable Or Chicken-Vegetable (No-Salt-Added)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups no-salt-added chicken stock (see other recipe coming soon); 2 cups water (purified); 1 tablespoon olive oil; 1 small vidalia onion; 2 carrots; 2 stalks celery; 2 (15 ounce) cans no-salt-added diced tomatoes, including juice; 2 cups frozen no-salt-added peas; 2 cups corn (buy 3 ears); 2 cups green beans (buy 3 large handfuls); 1 medium yukon gold potato; 1 (15 ounce) can no-salt-added navy beans or (15 ounce) can other no-salt-added beans, drained, rinsed; 2 tablespoons flavor enhancer (see other recipe coming soon); 3 ounces no-added-salt tomato paste; 1 teaspoon black pepper; 2 cups diced cooked chicken (optional)

Servings: persons

6 cups no-salt-added chicken stock (see other recipe coming soon)
2 cups water (purified)
1 tablespoon olive oil
1 small vidalia onion
2 carrots
2 stalks celery
2 (15 ounce) cans no-salt-added diced tomatoes, including juice
2 cups frozen no-salt-added peas
2 cups corn (buy 3 ears)
2 cups green beans (buy 3 large handfuls)
1 medium yukon gold potato
1 (15 ounce) can no-salt-added navy beans or (15 ounce) can other no-salt-added beans, drained, rinsed
2 tablespoons flavor enhancer (see other recipe coming soon)
3 ounces no-added-salt tomato paste
1 teaspoon black pepper
2 cups diced cooked chicken (optional)

1
Make chicken stock.
2
Add olive oil to soup pot.
3
Chop onion, carrots, and celery.
4
Heat olive oil over medium heat.
5
When hot, add onion, carrots, and celery.
6
Saute until softened.
7
Add chicken stock and water and increase heat to high.
8
Add remaining vegetables except tomato paste, and Flavor Enhancer.
9
Bring to a boil.
10
Reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.
11
Mix tomato paste in 1/2 cup of the broth and add to soup.
12
Add black pepper.
13
Increase heat to high to return to simmer, then reduce to medium-low.
14
Simmer for another 30 minutes, stirring occasionally.
15
Add chicken, if using, and cook for 5 minutes.
16
Set aside enough soup for rest of week.
17
Freeze remaining soup in one cup containers for future use.

1060

kcal

Calories

Fat

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 cups no-salt-added chicken stock (see other recipe coming soon), 2 cups water (purified), 1 tablespoon olive oil, 1 small vidalia onion, and more.

Yes, Soup, Vegetable Or Chicken-Vegetable (No-Salt-Added) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soup, Vegetable Or Chicken-Vegetable (No-Salt-Added)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions