• 5 Carrots
  • 4 Red Potatoes
  • 3 Squash (Crooked Neck)
  • 1 Zucchini
  • 2 Chicken Breast
  • 1 Eggplant
  • 2 Yellow Peppers
  • 4 Cups of Chicken Broth
  • 1 Family Size Can of Tomato
  • 2 Handfuls of Spinach


As always, we want to start by making the liquid portion of the soup and tenderizing our hard ingredients.  Pour the broth and tomato soup into the pot.  Be sure to stir them together as the tomato soup will have a little thicker consistency.  Add the beans, spinach, chicken breast, and chopped potatoes.  Remember that thin slices are best.  They will cook more evenly and get softer faster.  Have your stove set to level 8-9.  This is close to “High”.  You want to bring your broth mixture to a boil.

While your base is warming, chop the veggies and add each veggie once it’s chopped.  Always start with the hardest veggies.  This way the softer veggies don’t over cook and everything is about the same tenderness upon completion.  Chop the carrots first, then zucchini and squashes, eggplant, and peppers.  At this point, reduce to medium heat.  Before you cover the pot, remove the chicken and cut it into small pieces.  This way it cooks evenly and thoroughly- not to mention makes it easier to blend.  Put the chicken back into the pot and cover.  It will need to be heated for about 5-7 more minutes to really get the flavors to mix and come out in addition to the veggies tenderizing.

From first pour to last simmer, this takes about 15 minutes to prepare.  Now you are ready to blend.  As always, pour about 3 ladles of substance and 3 ladles of broth into your blender.  You will need to blend on the “blend” setting or higher.  It may be necessary to stop and stir the soup to ensure everything is fully blended and no chunks remain.  Each blender will yield about 3/4 of a quart mason jar.  The entire soup will prepare about 5 quart mason jars.

There were no additional spices added to this recipe, so you may wish to add a teaspoon of pepper to your servings.  If it is too thick, add about 1/3 of a cup of water when reheating.  If you add water, you will need less soup from the mason jar to get a complete meal.  Each jar will render 3-5 bowls of soup.  The nutritional information is per jar.  This soup is great for it’s anti-inflammatory properties, iron, and other vitamins.  Despite the fact it’s low in fat, it is very filling.  This is a lower protein soup.  If you want more protein, add a container of chopped tofu when you add the chicken.  It will pick up the flavor of what you cook it with, so you don’t need to worry about it changing the taste or other nutritional properties.

Disclaimer: This label is per jar, and was estimated using Nutrition Data‘s website.