Dinner for 6

Chicken Vegetable Soup with broth

Name: Chicken Vegetable Soup with broth
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 cup white onion; 1 cup red bell pepper; 1/2 cup carrot; 3/4 cup zucchini; 2 cups sweet potato; 1 tbsp garlic; 1 2/3 cups diced tomatoes from a can; 2 tbsp tomato paste; 1/2 tsp dried italian seasonings; salt and fresh ground black pepper; 5 cups organic vegetable broth; 2 cups cooked chicken; 1 cup green beans; 1/2 tbsp roughly chopped fresh parsley

Chicken, vegetables, tomatoes, and herbs simmer in broth until the sweet potatoes are tender and the flavors blend.

$1.58per serving $

30 minstart to table

6servings

American Dairy-free Budget Family Side dishes Lunches Dinners Cold-weather comfort Winter

Ingredients

1 tbsp olive oil
1 cup white onion
1 cup red bell pepper
1/2 cup carrot
3/4 cup zucchini
2 cups sweet potato
1 tbsp garlic
1 2/3 cups diced tomatoes from a can
2 tbsp tomato paste
1/2 tsp dried italian seasonings
salt and fresh ground black pepper
5 cups organic vegetable broth
2 cups cooked chicken
1 cup green beans
1/2 tbsp roughly chopped fresh parsley

Steps

Heat the olive oil in a large pot over medium heat, then cook the onion, bell pepper, carrot, zucchini, and sweet potato for 5 minutes.
Stir in the garlic, tomatoes, tomato paste, Italian seasoning, salt, and pepper, and cook for 1 minute.
Pour in the vegetable broth and bring the soup to a boil.
Reduce the heat and simmer uncovered for 15 minutes, until the sweet potatoes are tender.
Stir in the chicken and green beans, and simmer for 5 minutes until the chicken reaches 165 F.
Stir in the parsley and adjust the salt and pepper before serving.

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