Autumn Vegetable Soup
This is a quick and easy recipe that will completely nourish you as well as keep you warm on those crisp autumn evenings!
What you’ll need;
Extra Virgin Olive oil
1 Quart Organic, low-sodium Chicken Broth
2 Cups cooked Brown Rice
1 medium sized yellow onion, finely sliced
1 cup fresh or frozen sliced red peppers
2 cups frozen chopped spinach
2 cups frozen or fresh chopped broccoli
1 cup frozen lima beans
1 cup frozen yellow (or white) corn kernels
Garlic powder
Black pepper
Grilling spice blend (I use Trader Joe’s 21 season salute)
Crushed red pepper *(optional)
Begin by sautéing the onion and peppers with 1 tsp garlic powder and olive oil over medium heat.
After the onions soften, add the corn and lima beans and 1 tsp grilling spice, as well as crushed red pepper if you like some heat! Drizzle with olive oil, toss and continue to sauté for approx. 3 minutes.
Place the onion mix in a separate bowl; add the spinach to the skillet followed by the broccoli, season with 1 tsp black pepper. Cover and cook for 3 min. over medium heat.
Turn off the flame, drizzle with olive oil and toss.
Pour the chicken stock into a stock pot. Add the onion mixture, the spinach and broccoli, and finally the brown rice. Stir together and heat over a low flame.
Season to taste and enjoy!
*You can make this a completely vegetarian dish by using vegetable stock.
The combination of lima beans and corn creates a complete protein, so no need to worry about compromising your protein!