Meals in this house have not really been that exciting lately. This whole Zone Diet thing has been great but it does not really lend itself to much experimentation once you get in a groove. Carb, Protein, Fat. Carb, Protein, Fat. And unfortunately, what that ends up resulting with in my not-as-disciplined-as-you-all-think-I-am brain is “Carb, Protein, Fat… Carb… Pro-… MAC AND CHEESE.”
I had to reign it back in. So I decided to make some soup.
There are really few things in this world as amazing as soup. It’s just so warm and tasty, especially when the world is doing things like reminding me that it’s still winter and suddenly snowing 6 inches even though it was 65 degrees last weekend. Come on now.
This recipe happened the way all wonderful soup recipes happen: I had a bunch of random crap I needed to use, so I decided to put it in a soup and hope for the best.
And let me tell you, it did not disappoint.
However, in the spirit of this soup being essentially just a random hodgepodge of things that needed to get out of the crisper drawer before a new creature evolved in our refrigerator and took over the world, this recipe is really more of a guideline. I’ll tell you what I think the most important ingredients are to get the flavor you’re going for, and then I invite you to take it from there. Clean out the corners of your own crisper drawer, and give that brownish kale or wilted leek a shot at being made into something great. Like delicious soup.
- 1/2 yellow onion, diced (you can use a whole onion if you’re feeling ambitious… I just don’t really like onions)
- 1 yellow pepper, diced
- 3 large carrots, chopped
- 6 cups beef or chicken broth (we used the Beef Bone Broth I’d made the week prior, but you can use whatever)
- 8 oz of your fave green chile sauce or green enchilada sauce (I’ve been on a kick with those little Frontera sauce pouches. Their Green Chile Enchilada one is not 100% paleo as it contains cream and xantham gum, but the rest of the ingredients are legit)
- 14.5 ounce can of roasted diced tomatoes
- The meat from 1 rotisserie chicken, pulled off and shredded into bite-size chunks
- ~2 tbsp chili powder
- Salt & pepper to taste
Then, add whatever else you want!
I would maybe try some leeks, celery, kale, and/or potato chunks, if you are going for a just-slightly-less-than-Paleo approach.
- In a large pot, add a little bit of butter or oil and brown the onions, yellow pepper, and carrots (plus whatever other veggies you decided to add, minus anything green and leafy). Don’t let them get too soft but let the onions get a little translucent and the carrots get a little brown around the edges.
- Add the spices and stir in with the veggies (use the same pot so that you get all of the flavor from your veggie pre-browning efforts).
- Add the broth, green enchilada sauce, and then all of the other ingredients. Stir to combine.
- Simmer for at least 15-20 minutes and up to about an hour.
- If you are adding green, leafy things, add them to the soup about 20 minutes before serving.
Makes 4-6 meal-sized servings.