When my best friend was home recovering from a procedure, we came up with this soup to throw together using ingredients she had and I made it for her while she rested. Now I make it for myself for lunch quite often! It’s so easy and good. It lasts me 2 or 3 days, unless I’m sharing with my daughter, which I usually do. And she likes to take some to school in her Soup Thermos. 🙂 If you want to make a bigger pot of this soup for the whole family or to freeze some, just double the recipe. At the end of last summer I blanched and froze a patty pan squash, so I use some of that in my soup. While you can leave the skin on summer squash, I found myself trying to cut it off while eating my soup. I just liked it better without the skin. But the skin does hold a lot of nutrients. The great thing about this soup is there are many options. Just add in any veggies and herbs you like. Homemade chicken broth is best. For a vegetarian option, use vegetable broth instead of chicken broth.
Of course, homemade soup is the better option. There are a few organic soups I buy sometimes. I check the ingredients and to see if they are BPA-free cans. Canned soups are usually in cans that contain BPA (Bisphenol A), a very dangerous chemical that can seep into the food. There are concerns on how BPA can affect the brain. And the soup itself is typically full of preservatives, artificial flavors, etc. Even the organic soups aren’t perfect. It is best to make a big batch of soup and freeze in smaller portions.
- 4 cups chicken broth
- ¼ cup rice or quinoa
- 1 medium/large potato, peeled & chopped
- 1 large carrot, peeled & chopped
- ½ cup zucchini, cut into slices or chunks
- ½ cup butternut squash or another summer squash, cut into chunks
- ¼ cup chopped onion or ½ tsp onion powder
- rosemary - 1 tsp dried or 1 TB fresh
- ½ tsp dried basil
- parsley - 1 tsp dried or 1 TB fresh, chopped
- ½ tsp garlic powder
- salt & pepper (sprinkle desired amount)
- Other options: green beans, celery, broccoli, cauliflower, kale, chopped tomato, barley, peas, corn
- Bring chicken broth to a boil.
- Add the rice/quinoa and cover, cook on low.
- Start chopping the veggies/onion/potato and add them in, along with all the herbs & seasonings.
- Then turn up the heat to medium after you add everything, keep it covered and stir occasionally. You will basically cook until the rice/quinoa is done and the carrots are tender. It's about 25 minutes of cooking time, after bringing it to a boil.
Here’s the first batch I made of this soup. This one had rice in it. SO good!
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