PAM’S HEALTHY SOUP RECIPE
Healthy and tasty, this recipe will make eating your vegetables a warm and satisfying experience. Loaded with vegetables and a low-sodium broth creates a meal that anyone enjoy.
INGREDIENTS
- tomatoes – chopped
- fresh green beans – cut up
- rutabagas – chopped
- asparagus – chopped
- yellow onions – chopped
- celery – chopped
- fresh mushrooms
- zucchini – chopped
- squash – chopped
- Napa cabbage or cabbage – shredded
- Brussels sprouts – cut up
- bok choy – chopped
- cauliflower – I buy the ones in produce dept that come crumbled in a bag – so much easier
- broccoli – chopped
- You can add uncooked fresh sweet corn too. Just cut off cob.
- orange peppers
- yellow peppers
- green peppers
DIRECTIONS
- After all items chosen from the list are in your Nesco, fill the Nesco up to the middle with low sodium chicken broth (approx. 48 oz.)
- Add spices to taste (I use basil and whatever else I can find).
- Turn on high and simmer 6-8 hours.
- While simmering, boil about 4 chicken breasts in hot water until fully cooked.
- Cut up chicken and add to simmering veggies in Nesco.
This makes a big batch… then I cool it down and put it in the fridge. We eat this all week. Just heat and eat small portions.
TIPS
Do not keep in fridge more than a week.
Recipe compliments of Viking Village Foods, Reedsburg, WI.
