Recipe courtesy of Pam Anderson
Supper Soup
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 485
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 53
- Dietary Fiber
- 15
- Sugar
- 5
- Protein
- 40
- Cholesterol
- 76
- Sodium
- 1559
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
2 tablespoons vegetable or olive oil
1 medium onion, chopped
1 pound vegetables, cut into bite-size pieces
1 pound meat (boneless, skinless chicken thighs, etc.)
1 pound potatoes, cut into medium dice, or 2 cans beans
1 cup canned crushed tomatoes
2 cans (16 ounces each) low sodium canned chicken broth
Herbs, spice or flavoring of choice
Salt and ground black pepper
Directions
- Heat the oil in a Dutch oven or soup kettle. Add the onions; saute to soften slightly, about 2 minutes. Add remaining vegetables, meat of choice, starch of choice, tomatoes, chicken broth, and dried herb or spice of choice. Partially cover and simmer until vegetables are tender and flavors have blended, about 20 minutes. Add fresh herbs, season with salt and ground black pepper to taste.