{Veggie-licious, soul warming, bone heating, spicy chicken soup}

That's what went down this past weekend. Yes, I am bragging. A couple weeks ago, while I was fighting the flu I threw together a yummy soup that my guy requested me to duplicate this weekend while he was fighting the flu (he is back to work and feeling better), problem was that of course this was one of my everything in the fridge into the crock pot soup and couldn't really remember the ingredients. We had a little left over in the fridge and I have to admit that before dumping it I picked through it to identify the ingredients.  What I threw together this time may not have been the same but it was so yummy that I had to write this one out and share.

Believe me when I say it was veggie-licious, soul warming, bone heating soup. And this picture does not do it justice.

1 chopped zucchini
1 chopped green bell pepper
1 chopped red bell pepper
3 cup of chopped carrots
1 chopped yellow onion
**Seriously add any veggies that you like**
1 15 oz can of black beans
1 15 oz can of cannelloni beans
1 15 oz can of roasted crushed tomatoes
1 tbsp of tomato paste
1 pepper & 1 tbsp of sauce from chipolte peppers in adobo sauce (optional if you like spicy)
2 tbsp of hot crushed peppers (optional if you like spicy)
2 tbsp of minced garlic (more if your like me and love garlic)
1 tsp cumin powder
1 tsp dried oregano
1tsp of thyme
1 tsp sea salt (& more to taste)
1 tsp pepper (& more to taste)
2 tbsp of olive oil
32 oz chicken stock
2 pounds chicken breasts in 1 inch cubes
(*cooks note: chopping up veggies in similar 1/2 inch cubes will help when cooking them up.)

Add oil, onions and garlic in a large heavy pot. Cook on medium heat until the onions are soft but be careful not to burn the garlic.

Add all veggies (I used zucchinis, carrots, bell peppers) and cook for a few minutes on medium heat.

Add cumin, oregano, thyme, tomato paste,  chipolte pepper and the adobo sauce, crushed red peppers, salt and pepper. Stir well, and then cover the pot and leave on low for a about 15 minutes (to soften the carrots and create a base for the soup).

Add beans and crushed roasted tomatoes. Cover and cook for 5 minutes.

Season chicken with salt, pepper, oregano and lime juice.

Add chicken and cook for 15 minutes.

Add chicken stock (this should completely cover everything) and bring to a boil.

Cover and cook on medium low for 25 minutes.  (Depends on your stove but all your veggies should be soft).

Remember to store in an air tight container in the fridge because this tastes soooo much better the 2nd and 3rd day.

This soup is perfect for winter nights (and lunches too). Try it and be sure to let me know what you think.  I will be making it again to store in the freezer for any more warm-ups that are needed because unfortunately it is still winter {even though we've been experiencing spring here in Boston}.

I am off to NYC {happy dance} tomorrow until Wednesday for work and play. On top of some meetings with clients I am looking forward to some great workouts, dinners and museum visits. I will have pics to share next week!

xo

Natalie

PS Tune in tomorrow for a sweet Valentines Day gift from DRB!