Roasted Vegetable, Chicken and Pinto Bean Soup

Yesterday when I got back to work from a very satisfying and challenging yet relaxing lunch time yoga class I smelled burning.  At first I started panicking....is the building on fire?! 

When I got to the lunch room I realized that one of my co-workers highly processed, sodium filled noodle product had actually self combusted in the microwave. 

Coughing and sputtering I quickly I nabbed my half Caribbean tempeh wrap from Native Sun out of the fridge with a red, crisp organic apple and went to my seat wondering WHY would someone buy such a thing as highly processed sodium filled noodle products that explode in the microwave when there are glorious tempeh wraps with raisins and carrots and other tasty things that are healthy and flavorful? 

Alas, I need to set aside judgment.  To each his own.  I find it challenging to know a fair bit about nutrition and not try to put my two cents in with people.  Healthy delicious food just makes me so happy I want to share that with everyone!  Does anyone else have this challenge? 


For my next gluten-egg-dairy-soy-peanut-codfish-free trick I will make a lovely, filling and tasty soup that I served with a side of crisp, baked sweet potato fries. 

p.s. Since starting the allergy free foods since Saturday my daughter's face and body have all but cleared.  She still has redness around her eyes and some on her face but is it even possible that she get better this fast? 

***Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.

Roasted Vegetable, Chicken and Pinto Bean Soup

printable recipe

Ingredients
 EVOO spray
1 cup baby carrots, sliced
1 onion, chopped
1 rib celery, chopped
1 package of sliced baby Portobello mushrooms
2 garlic cloves, minced
1 lb chicken tenders, grilled and cut into bite size pieces
1 zucchini, sliced lengthwise
1 squash, sliced lengthwise
6 Campari tomatoes
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
Sea salt, to taste
1 (15.8-ounce) cans Pinto beans, drained and rinsed
1/2 (6-ounce) bag fresh baby spinach leaves


Preparation


1. Spray a Dutch Oven with EVOO spray over medium high heat. Add the onion, carrot, celery and mushroom and stir to mix initially but then let them sit for about 7 minutes until the mixture can get a bit of caramelization on the bottom.  Stir, then lower the heat to medium, add the garlic and sauté continuously for another 2 minutes.

2. Meanwhile heat a George Foreman grill or whatever grill you have and spray the zucchini, squash and tomatoes with EVOO spray.  Grill them until the outside is caramelized and you get some of those nice char marks on the outside.  I want to say about 10 minutes but that is an estimate.  Just keep an eye on those and when they are done, slice them up and set them aside.


3. To the Dutch Oven add the chicken broth and scrape to deglaze the bottom and then add the Italian seasoning, pepper, salt and beans. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.  Add the chicken and grilled veggies and cook an additional 3-5 minutes.

4.  Remove the soup from heat and add the spinach. Continue to stir until the spinach wilts down.