Description
A comforting and nutrient-rich soup packed with protein, perfect for a hearty meal or snack.
Ingredients
Scale
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups low-sodium chicken or vegetable broth
- 2 cups shredded rotisserie chicken (or beef, turkey, or plant-based alternatives)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup lentils (red or green, rinsed)
- 1 cup spinach (or kale)
- 1 cup corn (fresh or frozen)
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- 1 cup quinoa (optional)
- Cream or Greek yogurt (optional)
- Red pepper flakes (optional)
Instructions
- Heat a large pot over medium heat. Add a splash of olive oil. Once heated, toss in the diced onion and garlic. Sauté until the onion becomes translucent, around 3–5 minutes.
- Add the diced carrots and celery to the pot, cooking for an additional 5 minutes. Stir frequently to prevent sticking and ensure even cooking.
- Pour in the chicken or vegetable broth and bring it to a gentle boil. Incorporate all the remaining ingredients, including your chosen protein, beans, and lentils.
- Reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
- Add the spinach or kale in the final minutes of cooking, stirring until wilted.
- Taste and adjust seasonings with salt, pepper, and any additional spices. Ladle the soup into bowls and garnish with fresh herbs.
Notes
Customize your soup by using different proteins or vegetables based on availability and preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 60mg