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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. Once everything has reached a boil, add bay leaves, reduce heat and simmer for 20 minutes.
  3. Once cabbage and veggies are soft, season to taste with any salt and pepper and serve.