• olive oil
  • 5 small carrots, peeled and chopped
  • 4 celery sticks, chopped
  • 1/2 vidalia onion chopped
  • 2 medium sweet potatoes chopped
  • 1 zucchini
  • 1 yellow squash
  • 2 large heirloom tomatoes chopped
  • 1 whole bag baby spinach
  • 8 cups low sodium vegetable broth
  • 1lb package ground chicken breast
  • 1 can no salt added canelli beans drained and rinsed
  • 1/2 cup fresh chopped parsley
  • 2 tbs fresh chopped garlic
  • 2 tbs tomato paste
  • salt & pepper to taste

Even if you have the smallest of gardens, I’m sure whatever you’re growing is in abundance right now.  If you don’t have a garden and you visit your local farmers market, you’ll be sure to see a bounty of tomatoes and summer squashes.

With that in mind, Chloe and I were on the same page for dinner, soup!  Fall is when we get back into the soup game.  I’ve been on a cleaner, slightly boring meal plan, so I figured a nice clean soup was the perfect way to spice things up.

It’s funny how celery, carrots and onions make the base of most soups.  It’s a combo that definitely fool proof.  Chloe on the left was off making tomato soup and my chunkier version is on the right.  And….we’re off!

This recipe is super simple.  I like my vegetables a little bigger, but you can cut them to whatever size suits you.  Remember to adjust your timing based upon the size.  The smaller the size, the less cooking time.  The larger the size, the longer the cooking time.

You can make this a vegetarian version by omitting the ground chicken.  You can also make some brown rice separately to add for a more substantial dinner version.

Heat 2 tbs olive oil 

add celery, carrots & onion.  cook for about 3 minutes, until onions are translucent

add ground chicken, cook until browned

add garlic, cook for 2 minutes

add sweet potatoes, tomatoes, fresh parsley, tomato paste & chicken broth

cook for about 20 minutes, until sweet potatoes are softened

add squashes and navy beans cook 3 minutes

add spinach, stir to wilt and serve

Normally I’d add a few ribbons of shaved fresh parmesan cheese, but I’m trying to forgo the cheese for a bit.  So instead, it’s a few dashes of Siracha

Pack a bunch of containers to get you through lunch for the week and you’re good to go