Zutaten für 1 2 Cup Soup
- 1 tablespoon olive oil
- 1 cup total mixed chopped fresh vegetables (including onion)
- 2 cups chicken broth
- 1 tablespoon chopped fresh parsley
- pinch red pepper flakes, optional
- 1 cup total mixed chopped fresh vegetables (including carrot)
- 1 cup total mixed chopped fresh vegetables (including mushroom)
- 1 cup total mixed chopped fresh vegetables (including green beans)
- ½ cup cooked beans (such as garbanzo beans)
- ½ cup cooked rice, optional
- 1 cup cooked chicken, optional
- 1 cup total mixed chopped fresh vegetables (including celery)
- 1 cup total mixed chopped fresh vegetables (including zucchini)
- 1 cup total mixed chopped fresh vegetables (including green peas, as an optional addition)
- salt and pepper, to taste
- 1 cup total mixed chopped fresh vegetables (including bell peppers)
- 1 cup cooked turkey, optional
- ½ cup cooked pasta, optional
- ½ cup cooked beans (such as cannellini beans)
- ½ cup cooked beans (such as kidney beans)
- ½ cup cooked beans (such as black beans)
- squeeze of lemon, optional (for garnish)
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Zubereitung von 1 2 Cup Soup
- Heat 1 tablespoon of olive oil in a small Dutch oven or pot over medium heat.
- Add 1 cup chopped vegetables (onions, carrots, celery, etc.) and sauté for 5-7 minutes, until softened.
- Pour in 2 cups of chicken broth (or vegetable broth for a vegetarian option). Bring to a gentle simmer.
- Add ½ cup cooked beans (cannellini, chickpeas, etc.), ½ cup cooked rice or pasta (optional).
- Continue to simmer for 5-10 minutes, or until the rice/pasta is cooked through and the flavors have melded.
- Stir in 1 tablespoon chopped fresh parsley and a pinch of red pepper flakes (optional).
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately and enjoy! Garnish with extra parsley or a squeeze of lemon if desired.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
22g
Fat
11g
Carbs
10g
