Nothing beats a bowl of homemade soup and this one is (relatively) healthy to boot! I just put this one together today and was sure to test it out before sharing it (nothing worse than sharing a nightmarish recipe!), so I’m confident when I say, You Will Love This! I’m also certain you will love how easy it is.
What You Need:
14oz Frozen Chicken Meatballs (OR a Chicken replacement if you choose to go vegetarian)
1 14 oz bag Frozen White Shoepeg Corn
1 bag organic Carrots – chopped (Not Peeled…the peel is where most of the vitamins are!)
1 1/2 Cups Diced Celery and White Onion (This can even be frozen if you are like me and buy when they’re on sale, chop ’em and freeze ’em for later)
1 14 oz can Petite Diced Tomatoes
3 1/2 Cups water
1 1/2 – 2 TBSP Dried Parsely
2 – 2 1/2 TBSP Montreal Chicken Seasoning
1 – 1 1/2 tsp Garlic Powder
2 – 2 1/2 tsp Poultry Seasoning
Salt and Pepper to taste
Combine all these ingredients in a large, heavy-bottom pot and cover with a vented lid.
Bring to a boil on Medium heat, stirring several times.
Reduce to a simmer for 1 1/2 -2 hours, until the carrots are cooked.
Prepare 1 cup quinoa according to its package directions (I cook mine in a rice cooker with a TBSP of Olive Oil JUST until done, but still moist.
Once quinoa is cooked, transfer into the soup and stir thoroughly.
Simmer together for another 30 mins (or so) stirring occasionally.
Serve with a nice bread and/or salad.
I hope you will give it a try and enjoy!!