Here's a recipe using winter farm produce that's unbelievably tasty without any spices! I was astonished. I know it doesn't look very good, but it was - we both had seconds.
The original used potatoes and corn, but we're eating low-carb these days so I substituted turnips (the large ones are sweet!) and used extra cabbage and extra peppers (we like spicy!). Next time I'll use more carrots. In other words...the vegetable proportions are flexible - use what you like.
I had roasted peppers in the freezer from last season (learn how to roast them HERE). I also had frozen green bell peppers, so all the vegetables in this recipe were from the farm.
Unbelievably, I had dinner on the table in just over one hour and it was delicious! The hardest part was chopping all those vegetables....
Original recipe: Spicy Chicken Vegetable Soup
Spicy Chicken Vegetable Soup Stew
- 2 Tbsp. olive oil
- ½ large onion, chopped
- ½ large bell pepper, chopped
- 6 garlic cloves, minced
- 2 large carrots, peeled and chopped
- 1 large turnip, cut into ½” cubes
- 7-8 cups chicken broth
- 3/4 t. Chinese hot mustard powder or to taste
- 1 t. crushed dried oregano
- himalayan salt to taste (I used 4 t.)
- 6 small or 4 large roasted poblano chile or roasted NM green chile, chopped
- 3 generous cups of chopped green cabbage
- 4 cups leftover chicken meat, shredded
- Monterey Jack cheese or medium sharp cheddar cheese, grated (a little for each serving)
- Corn chips or fried tortilla strips
Add the chicken, cabbage and roasted chile. If soup is too thick, add the last cup of broth to get the consistency you prefer. Bring to a boil and simmer for 10 minutes.
Remove from heat and taste for desired seasoning. Adjust if needed.
If you have time, let the soup cool then refrigerate for at least 4 hours or overnight. We all know that soup is better the next day. When ready to serve, reheat.
To serve, top each bowl of soup with a bit of cheese and some crumbled chips or fried tortilla strips. ( I didn't do this and it was still delicious).