Springtime means Primavera Soup Chopped

Many of you have had a long, hard, winter. Well Spring is here. Green veggies and fresh herbs abound in the Spring. Even though we think of Winter as “Soup Season”, Spring, with all it’s bounty, is another fantastic time to serve soups. It’s still chilly in the evenings here in SoCal. So soup is still on the menu at “Chez Chopper”. I’ve been making so many soups lately. I love the “one pot” wonder of it all. I’ve made a few appetizer versions, but when I make a Full Meal Soup,, like this one, I

Soup Pot Ingredients:
2 Tablespoons Olive Oil
1 cup Chopped Carrots
2 Garlic Cloves, finely Chopped
2 cups Mushrooms. I used a cluster of White Beech, but use a mushroom you like.
1 cup Artichoke Hearts, Chopped. I used Frozen/Microwaved. Jarred in water is a great option
1 cup Chopped Asparagus
8 oz. Chopped Cooked Chicken Breast
1 teaspoon Kosher or Sea Salt

Now Add:
4-5 cups of Broth. Chicken or Vegetable
1 cup Cooked Brown Rice or Quinoa

Now Add:
1 cup Peas. If frozen, you don’t even have to defrost them.
3 cups Chopped Chard or Kale. I had Rainbow Chard, so that’s what I used. Remove the leaf from the stem and Chop.
2 Tablespoons Fresh Chopped Dill

Zing Factor:
1 cup Sauerkraut, Chopped
1 beaten Egg. This gives the soup more body, healthful fat, vitamins, and protein.

Soup Pot Ingredients: Heat your Soup Pot to Medium and add the Soup Pot Ingredients through Kosher Salt. Reduce heat to Medium Low and stir to combine. Cook for 10 minutes. Now Add: the Broth and Brown...
See the full directions on my site

Nutritions

Calories
2382

Sodium
1472mg
61% DV

Fat
190g
292% DV

Protein
26g
52% DV

Carbs
78g
26% DV

Fiber
14g
59% DV

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Diabetic-Friendly Boiled Beans/Legumes Dairy-Free American Gluten-Free Low-Sodium Dinner Low-Fat High-Fiber Sugar Free