2 tbsp Extra Virgin Olive Oil,
2 large raw Onions,
3 Chicken Breasts (bone and skin removed) **3 medium potatoes or equal amount Tofu**
1 large, peeled Carrot, finely chopped (7-1/4" to 8-1/2" long)
2 cloves of Garlic, finely chopped
1 and a half Jalapeno Pepper with seeds (for the heat, Yay! heat)
2 tsp of fresh Thyme or 1 tsp of dried Thyme
8 cups of fat free Chicken Broth **Vegetable broth**
2 cups or 1 can of black beans
6 cups of fresh chopped baby spinach (best if cut fairly fine)
1 large Tomato (diced)or 2 regular Roma Tomatoes
1 dash of salt or salt substitute
A little bit of pepper
Grated Parmesan Cheese as garnish (7 tbsps)**Non dairy substitute for vegetarians**
** = Vegetarian substitutions
Heat oil in a large stockpot over medium heat.
Add onions, stirring occasionally, for 10 mins or until caramelized.
Add chicken, **potatoes or tof** stirring occasionally, until chicken *or substitute* is cooked through.
Add carrot, garlic, jalapeno and thyme; cook another 2 minutes.
Stir in chicken stock **or vegetable stock** and increase heat to high. Bring to a boil for 3-5 minutes and then reduce heat.
Add beans, spinach and tomato.
Bring back to a boil, then turn off the heat.
Add salt and pepper to taste.
Sprinkle each serving with 1 Tbs. Parmesan cheese **non diary substitute*
Number of Servings: 7
The best way to eat soup? In a bento, of course!!
(click the picture to see what everything is)
Note: My mom gave me the recipe from one of her magazines that target females. I made a few changes to it. But, it is basically the same. I added the suggestions to make it vegetarian friendly. I love soup and this is a hardy soup. As time passes the heat increases. The first day it's more of a background flavor but by the third day, there is noticeable heat.