A simple soup base, our Whole Grains and Bean Soup is still on sale through Dec. 31st.

A Soup to Warm the Soul

by Cassidy Stockton in Featured Articles, Recipes

A simple soup base, our Whole Grains and Bean Soup is still on sale through Dec. 31st.

The Christmas holiday often feels like a sugar rush to me; it’s very exciting while it’s happening, but after the fact I feel drained and tired. The Portland weather has been keen to remind us that it’s winter and we’ve had one gray soggy day followed by another. When the weather gets like this, a hearty pot of soup is top of mind for dinner.

When we began developing our two new soup mixes, this soup was one of my favorites. It has a lovely spiciness to it and is thoroughly warming. There are two options here- one with chicken and one without. Both are delicious and easy-to-prepare.

Red Bean Chicken Curry Soup

  • 3 Tbsp Olive Oil
  • 3 Chicken Breasts, cut into bite size pieces
  • 1 medium Onion, chopped
  • 4 cloves Garlic, minced
  • 2 Tbsp Garam Masala
  • 1 tsp Curry Powder
  • 8 cups Chicken Stock
  • 2 Bay Leaves
  • 1/2 pkg (1 3/4 cup) Whole Grains & Beans Soup Mix

Directions

Heat oil in a large stock pot over medium-high heat; add half the chicken pieces and brown on all sides for about 6 minutes. Continue with the remaining chicken pieces. Add onions and sauté until translucent, about 5-7 minutes. Add garlic and sauté for one more minute. Add garam masala and curry powder; sauce for 30 seconds to a minute until they are aromatic but not burning. Carefully pour in stock and scrape the bottom of the pan to release any brown bits. Add bay leaves. Add soup mix and stir. Bring to a boil. Once boiling reduce to a simmer, cover with a lid and cook for 1 1/2 hours. Sir occasionally to prevent sticking. Add more stock or water if beans absorb too much liquid.

Vegetarian option: Omit the chicken breasts and chicken stock and use vegetable broth instead. Add an assortment of vegetables to your taste such as 2 cups sweet potatoes, 1 cup roasted corn, 1 cup winter squash or 1 cup cauliflower. Watch throughout cooking process and add water as needed.

Makes 10 servings.

NUTRITIONAL INFORMATION

Serving Size: 1 Serving (286g)

Calories 270, Calories from Fat 100, Total Fat 11g, Saturated Fat 2.5g, Cholesterol 30mg, Sodium 830mg, Total Carbohydrate 26g, Dietary Fiber 6g, Sugars 1g, Protein 18g.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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