Immune Soup

Eli Camp, ND

30 min

1 hr

1 hr 30 min

Display units in Metric

Serves Change

Yields 16 cups originally 16 cups

10	oz	ground chicken can sub with beans
1	cup	kale chopped
2	cups	cabbage chopped
¹⁄₂	cup	chopped red onion large pieces
6	cloves	garlic chopped
2	stalks	celery cut in bite-size pieces
2	large	carrots cut in bite-size pieces
3	med	potatoes cut in bite-size pieces
1	tsp	salt
1	tsp	ground black pepper
¹⁄₃	cup	fresh basil chopped
1	tsp	dried oregano
1	Tbsp	fresh ginger grated
8	cups	bone or vegetable broth increase or decrease depending on preference
1	cup	tomotaoes pureed
1	Tbsp	Sunflower Oil

Heat large soup pot for 10 min on med heat.

Add oil, wait 2-3 min.

Add ground chicken and saute for 7 min on medium heat.

Add kale, cabbage, onion, garlic and celery and saute for 15 min.

Add remaining ingredients: broth, pureed tomatoes, carrots, potatoes, salt, pepper, basil, oregano and ginger.

Bring to a boil, then cover and reduce heat and simmer for about 1 hour. Stir every 10 min or so. Serve hot. Will keep for up to a week in fridge.

Modifications: use black beans and vegetable broth for a vegan meal. If choosing this option, skip step 3.

Heat large soup pot for 10 min on med heat.
Add oil, wait 2-3 min.
Add ground chicken and saute for 7 min on medium heat.
Add kale, cabbage, onion, garlic and celery and saute for 15 min.
Add remaining ingredients: broth, pureed tomatoes, carrots, potatoes, salt, pepper, basil, oregano and ginger.
Bring to a boil, then cover and reduce heat and simmer for about 1 hour. Stir every 10 min or so. Serve hot. Will keep for up to a week in fridge.
Modifications: use black beans and vegetable broth for a vegan meal. If choosing this option, skip step 3.

Try it FREE for 14 days! No credit card required!

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.