Monday, June 28, 2010

Souped Up


2 carrots, chopped (I used pre-chopped matchstick carrots)
1 large onion, chopped
4 zucchini or yellow squash, chopped 
3 cloves garlic, crushed
1 Tb olive oil
3 cans (16 oz) low-sodium chicken broth
1 can (15 oz) white beans, rinsed and drained
1 can (14 oz) diced Italian-seasoned tomatoes
1/2 cup canned corn
6 oz chicken breast, cooked and chopped
1/2 tsp sea salt
1/2 tsp freshly groundpepper
1 tsp oregano
2 cups spinach  

In a large stock pot, saute carrots, onion, zucchini, and garlic in oil until soft (around 6 minutes).

Add broth, beans, chicken, corn, tomatoes, salt, pepper, and oregano.  Stir well, reduce heat to low, and simmer for 30 minutes to an hour.  Just before you are ready to eat, stir in spinach and let it wilt (about 2 minutes).

One 2 cup serving is 234 calories.


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