Advanced Plan Approved Soup Recipes
West African Chicken Stew
Ingredients:
1lb organic chicken breasts, cut into 1in cubes
½ tsp salt
¼ tsp pepper
3 tsp olive oil, divided
1 medium onion, thinly sliced
1 or 2 Tbsp of diced garlic
2 Tbsp minced fresh ginger root
2 cans (15oz each) white beans
1 can of organic crushed tomatoes
1 cup organic chicken or vegetable broth
¼ cup Valencia creamy peanut butter
¼ tsp cayenne pepper
2 Tbsp crushed red pepper flakes (depending on how spicy you want the dish)
Instructions:
Sprinkle cubed chicken with salt and pepper and cook in a large saucepan with 2 tsp olive oil. Remove from saucepan and keep warm. In the same pan, sauté onion in remaining oil until tender. Add the garlic and ginger; Cook 1 minute longer.
Stir in the beans, tomatoes, broth, peanut butter, cayenne, and pepper flakes. Bring to a boil. Reduce heat; Cover and simmer for 15-20 minutes. Add chicken and cook until warm.
Hearty Chili
Ingredients:
1 1/2 pounds ground beef
2 cloves garlic, chopped
1 jalapeno chopped
2 tablespoons (30 ml) oil
1 1/2 cups onion, diced, about 1 large onion
1 1/2 cups green or yellow pepper, diced, about 1 large pepper
1/2 cup chopped celery, about 1 stalk
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
2 cups yellow squash diced about 1 medium zucchinis
2 cups zucchinis, diced, about 1 medium zucchinis
15 ounce can tomato sauce
15 ounce can diced tomatoes
Instructions:
- In your skillet or 5-6 quart large pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
- Add oil, onions, celery, garlic, peppers, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and squash and cook for 2 minutes, making sure you stir everything well.
- Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
- Check on the amazing mixture every so often and stir. Serve immediately.
Notes:
This is a very thick chili recipe. Add up to 1 cup of additional liquid (water or beef broth) to thin out the sauce if you prefer.
Vegetable Soup
Ingredients:
2 tablespoons butter or coconut oil for vegetarian
2 cloves garlic, chopped
1 jalapeno chopped (optional)
1 large onion chopped
2 cups chopped celery
2 cups diced carrots
1/2 green cabbage chopped
1 tablespoon Italian seasonings
1/2 tablespoon salt
1/4 teaspoon cayenne pepper (optional)
2 bay leaves
8 cups bone broth or vegetable broth
Salt and pepper to taste
Instructions:
- Add butter, onions, celery, carrots, and seasonings (minus bay leaves) to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked add broth and bring to a boil.
- Once everything has reached a boil, add bay leaves, reduce heat and simmer for 20 minutes.
- Once cabbage and veggies are soft, season to taste with any salt and pepper and serve.
Dr. Lindsey fully believes that as her role in a doctor is to be a health coach, giving her clients the tools and knowledge to make the best educated decisions for their health and the health of their families. The body was not made to break down, it was created to thrive and adapt to its environment.
Being a native of Colorado, Dr. Lindsey loves to hike, bike, camp, dance, and travel often, but her main mission is to change the way her community views and manages their health, both physically and mentally, across all generations. Her vision is to see less pharmacies, and more farmer’s markets; less medication and more meditation; less sick days and more family days; less pain and more love.