Growing up, there was nothing I enjoyed more in the fall and winter months than my grandmother and mother’s homemade soups! My mom always made soup as a way to use up holiday leftovers or extra veggies and chicken at the end of the week. I have followed in their footsteps to do the same. I enjoy scrounging through my veggie drawers at the end if the week to see what I can toss into a pot for a warm, hearty soup.
I have always opted to make broth based soups but wanted to try something new, so experimented with a tomato base. It was delicious and made great lunches for us throughout the week!
2 sweet potatoes
1 bag organic peas
1 head of celery
3 yellow onions
4 cloves garlic
2 red peppers
1lb cooked chicken or turkey
Handful of fresh basil
1 28oz can tomato purée
Seasonings to taste: salt & pepper, onion powder, Italian seasoning
-Coat the bottom of your pot with olive oil. Dice up onions & celery and sauté for 10 minutes.
– While onions & celery are cooking, chop up sweet potatoes and peppers.
– At the 10 min mark, add potatoes and peppers to pot and sauté for an additional 5 minutes.
– Finish by adding the peas, diced chicken & chopped basil to the pot.