During the colder winter months, our body craves warmer, heartier meals. Dishes that nourish the body but also feel cozy and heartfelt. Soups and stews are often my go-to dishes throughout the winter season. I love breaking out the crockpot or stock pot and throwing ingredients together to create a simple and delicious meal.
When deciding on dinner last night, I wanted something that supports the seasonal detox I’m doing right now. Including foods that support detoxification and gut health, include farm to table ingredients, provide tons of flavor and those that help me feel nourished.
This soup can be prepared as the recipes shows, but there are many ways you can make adjustments. You can choose different vegetables, beans, meats and spices. I love cooking with fresh herbs like cilantro, parsley and others that support detoxification and the removal of heavy metals.
Since this is the time of year when many want to detox from the holidays or work on new goals, I recommend sticking to fresh, organic (if possible) ingredients. To learn more about EWG’s Dirty Dozen and Clean Fifteen (great for shopping): Dirty Dozen Clean Fifteen
Chicken, Veggie and Bean Soup
1 tablespoon avocado oil
1 large onion, chopped
4 large carrots, chopped
4 celery ribs, chopped
4 chicken breasts, chopped
Sea salt and black pepper, to taste
1/2 tablespoon all-purpose or herb seasoning (salt-free)
2 15-ounce cans adzuki beans, drained and rinsed (or other beans of choice)
4 cups vegetable broth
1 bunch spinach or kale
Handful of fresh herbs, chopped (parsley, cilantro, thyme, etc)
Optional: Microgreens for garnish, flavor and health benefits (I used borage)
NOTE: Local Microgreen Source (available all year): Maryland Microgreens
Place a large soup pot on the stove over medium heat. Add oil, onion, carrots, and celery. Sauté for about 3 minutes. Add chopped chicken, salt, pepper, seasoning, beans, and vegetable broth. Cover and cook for about 20 minutes on medium-low heat.
Check the pot every 10 minutes to ensure that there is sufficient liquid in the pot. If you need more liquid, add about ¼ cup of water or broth at a time. Add leafy greens (such as kale or spinach) until wilted.
If desired, add in chopped fresh herbs and combine. Serve and enjoy warm.
NOTE: If you’re like me and prep food to make meals simple and easy, this is a great recipe to double or triple and store. I recommend storing this dish in glass containers or mason jars for later use.