Directions:
- Make chicken stock.
- Add olive oil to soup pot.
- Chop onion, carrots, and celery.
- Heat olive oil over medium heat.
- When hot, add onion, carrots, and celery.
- Saute until softened.
- Add chicken stock and water and increase heat to high.
- Add remaining vegetables except tomato paste, and Flavor Enhancer.
- Bring to a boil.
- Reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.
- Mix tomato paste in 1/2 cup of the broth and add to soup.
- Add black pepper.
- Increase heat to high to return to simmer, then reduce to medium-low.
- Simmer for another 30 minutes, stirring occasionally.
- Add chicken, if using, and cook for 5 minutes.
- Set aside enough soup for rest of week.
- Freeze remaining soup in one cup containers for future use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 572.99 Kcal (2399 kJ) | ||
| Calories from fat | 252.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.02g | 43% | |
|---|---|---|---|
| Cholesterol | 50.87mg | 17% | |
| Sodium | 1176.22mg | 49% | |
| Potassium | 1170.27mg | 25% | |
| Total Carbs | 57.64g | 19% | |
| Sugars | 15.07g | 60% | |
| Dietary Fiber | 11.94g | 48% | |
| Protein | 27.37g | 55% | |
| Vitamin C | 45.1mg | 75% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5mg | 28% | |
| Calcium | 110.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 93.6 Kcal (392 kJ) | ||
| Calories from fat | 41.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 43% | |
|---|---|---|---|
| Cholesterol | 8.31mg | 17% | |
| Sodium | 192.15mg | 49% | |
| Potassium | 191.17mg | 25% | |
| Total Carbs | 9.42g | 19% | |
| Sugars | 2.46g | 60% | |
| Dietary Fiber | 1.95g | 48% | |
| Protein | 4.47g | 55% | |
| Vitamin C | 7.4mg | 75% | |
| Iron | 0.8mg | 28% | |
| Calcium | 18mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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