Hearty Winter Soup

Here’s my recipe for Hearty Winter soup (named after this episode of Frasier). I use no-salt added or low sodium canned products to control the sodium content. I like making this soup because there’s not much preparation involved and I can smell it cooking while I watch TV or read a book. It’s good for low energy/sick/depression days, if it’s a day when I just want to rest I’ll make it in the morning and have it for lunch and dinner. Sometimes the vegetables vary, I’ve tried it with bok choy or sweet potato, sometimes I add a can of garbanzo beans. It usually lasts me for three days, depending on how many bowls I have.

Vegetables in strainer.

Hearty Winter Soup:

Cook time: About one hour

  • 5 chicken legs
  • Cilantro (about an ounce, chopped)
  • Scallions (about an ounce, chopped)
  • One yellow onion
  • 3 garlic cloves, chopped
  • One cup of ditalini pasta
  • 3 cans tomato sauce
  • 1 can corn
  • 1 can small white beans
  • Two carrots, chopped
  • One red potato, chopped
  • 5 small radishes
  • One yellow onion
  • 3 garlic cloves, chopped
  • Sea salt and pepper to taste
  • Spice blend (the one I use includes marjoram, rosemary, thyme, basil, red pepper)

Boil one quart of water. Lower heat and add chicken, cilantro, onion, scallion, garlic, and spices. Wait ten minutes, and then add the vegetables and tomato sauce. Cook for another half an hour until vegetables are softened. Add pasta and the soup is ready to serve in about another fifteen minutes.

Hearty winter soup.

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