This is such a nice soup on a cold day, you won't even miss the tortillas! Hearty and a little spicy, it's a great opening to a Fall meal.
This version also has pinto beans in it, but if your practicing Paleo, its just as good without them!
1/2 cup Onions, diced
1/2 cup Carrots, diced
1/2 cup Zucchini, diced
1/2 cup Summer Squash, diced
4-6 cups Organic Chicken Broth (Click here for home-made recipe)
2-3 cups Organic Chicken Meat (from making chicken broth) -I prefer the dark meat
1 cup Organic Pinto beans, soaked (or 1 can Pinto Beans)
1 clove fresh Garlic
1 tsp. Ground Cumin
1 tsp. Oregano
1/2-1 tsp. Chili Powder
1-3 tsp. Mild Green Chilis (canned or fresh)
Oilve oil
Your favorite Organic Tomato sauce or Paste
Sea Salt & Pepper to taste
Fee free to add other veggies, too, like: peas, mushrooms, parsnips...
Large Pot
This version also has pinto beans in it, but if your practicing Paleo, its just as good without them!
1/2 cup Onions, diced
1/2 cup Carrots, diced
1/2 cup Zucchini, diced
1/2 cup Summer Squash, diced
4-6 cups Organic Chicken Broth (Click here for home-made recipe)
2-3 cups Organic Chicken Meat (from making chicken broth) -I prefer the dark meat
1 cup Organic Pinto beans, soaked (or 1 can Pinto Beans)
1 clove fresh Garlic
1 tsp. Ground Cumin
1 tsp. Oregano
1/2-1 tsp. Chili Powder
1-3 tsp. Mild Green Chilis (canned or fresh)
Oilve oil
Your favorite Organic Tomato sauce or Paste
Sea Salt & Pepper to taste
Fee free to add other veggies, too, like: peas, mushrooms, parsnips...
Large Pot
Discard soaking water and pressure cook your pinto beans for 45 min.
(Or just open your can of Organic Pinto Beans)
(Or just open your can of Organic Pinto Beans)
Make your Chicken stock while the beans are cooking. (Click here for a home-made recipe)
(or just open your container of Organic Chicken Broth -be sure it is pure and doesn't have excito-toxins in it like "spices.")
Honestly, just make it from scratch!
(or just open your container of Organic Chicken Broth -be sure it is pure and doesn't have excito-toxins in it like "spices.")
Honestly, just make it from scratch!
Prep your veggies and add all the longer cooking ones now, like onions, mushrooms, root veggies..
Also add your garlic, herbs and spices now. (Click here to see an efficient way to peel garlic.)
Let them simmer for 20-30min or until tender.
Then add your lighter veggies, like: zucchini, summer squash...
As well as your tomato sauce/paste to taste.
**If you choose a sauce that has no olive oil and your broth is oil-free, then you can add some olive oil here. (My broth recipe is made with whole chicken, so you can skip the oil)
As well as your tomato sauce/paste to taste.
**If you choose a sauce that has no olive oil and your broth is oil-free, then you can add some olive oil here. (My broth recipe is made with whole chicken, so you can skip the oil)
Add your beans and chicken (from making stock) and cook all together until tender. About 10-20 more minutes. Season with salt and pepper to taste.
Once all the soup is just about done, try adding some greens like arugula or snap peas! They only need a second to cook and add nice freshness to the soup.
Garnish with Avocados and a squeeze 0f lime juice for a more Mexican feel.
Garnish with Avocados and a squeeze 0f lime juice for a more Mexican feel.
