2 Bean and Red Potato Soup
Serves 6
Ingredients:
1 tablespoon Olive Oil
1 small yellow onion
2 garlic gloves (crushed)
4 boneless, skinless chicken breast (optional)
1 can organic vegetable broth
1 small bag organic baby red potatoes
¼ cup fresh rosemary
1 small cucumber
1 can red kidney (drained)
1 can white northern beans (drained)
1 can crushed tomatoes (drained)
Sea salt (to taste)
Cracked pepper (to taste)
1 jalapeno
1 teaspoon red pepper flakes
Directions:
Cut chicken into cubes and season with salt and pepper. Sauté in olive oil until
cooked (not brown) on both sides. Add chopped yellow onion, green onion and garlic
and cook until yellow onion is translucent.
In a colander, boil quartered potatoes in vegetable broth and season with salt and
pepper. Once potatoes are softened add remaining ingredients minus the cucumber.
Let simmer for 20 minutes then add VERY thinly sliced cucumbers (skin still on but
washed thoroughly) and simmer 10 more minutes.