Sweet Potato Tomato Basil, Cilantro Carrot Cabbage w/ Veggies, Chicken & Gluten Free Noodles

Sweet Potato Tomato Basil, Cilantro Carrot Cabbage w/ Veggies, Chicken & Noodles

Time: 60 Minutes
Yield: 12 Servings
(20 Item Recipe)

Ingredients:

1 Organic Sweet Potato, chopped into small cubes
1 Cup Organic Grape Tomatoes
1 Organic Yellow Squash, chopped into slices
2 Organic Carrots, sliced
1 Organic Carrot, minced fine (for beginning sautee with onions, garlic, and celery)
1 Cup Organic Green Beans, whole with stems removed
1 Cup Organic Kale, chopped fine
1 Large Organic Onion, chopped fine
1 Cup Organic Purple Cabbage, shredded or chopped fine
1 Cup Organic Broccoli, chopped small bite sizes
1 Large Organic Red Pepper, sliced in strips
1 Large Organic Chicken Breast, boneless and skinless or Organic Tofu or Tempeh, cubed
1 Cup Organic Celery, chopped fine (for beginning sautee with carrots, onions and garlic)
1/2 Cup Organic Celery, chopped
4 Cloves Organic Garlic, minced fine
1 Cup Organic Gluten Free Pasta Noodles (We used mixed tri-color rotini and elbow macaroni)
1 Tablespoon Organic Sweet Basil, dried or 1/2 Cup Fresh
1 Tablespoon Organic Cilantro dried or 1/2 Cup Fresh
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Freshly Ground Black Pepper
2 Tablespoons Sea Salt
10 Cups Purified Water

Directions:

In a large pot on medium heat take olive oil, onions, garlic, fine celery and carrots sauteing until translucent.  Add 10 cups water, chicken, sweet potato, cabbage, and broccoli, celery, carrots, cilantro, basil, sea salt and pepper.  Cook for 45 minutes on medium heat. Remove chicken breast and shred into bite size pieces, then return to the pot.  Add squash, green beans, kale, and sliced red peppers, and tomatoes cooking another 15 minutes.  Turn off and cool.  Serve.

Note:

We love to top this with fresh squeezed lemon.  Vegan, vegetarians can top it with nutritional yeast.  The rest of you non vegan vegetarians can top it with Parmesan cheese for a delicious soup for the whole family.  This is a wonderful healthy soup that is super nutritious, delicious and affordable.  It can also be cooked in a crock pot.  Feel free to mince and chop the veggies in a food processor if you have one to make the prep time a snap. If you are vegan or vegetarian you can simply omit the chicken and substitute tofu, chunks, and omit the Parmesan and substitute nutritional yeast for topping soup.

Affordability Factor:

We made this soup for a little under $15.  We fed the six of us and have enough leftover for lunch tomorrow.  This soup ends up costing a little over $1 for an antioxidant rich healthy and nutritious soup.

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