Sunday Lunch: Santa Fe Chicken SoupIngredients:
2 cans organic veggie broth (or use water & make your own stock by boiling the chicken)
6 chicken legs (from grass-fed chicken)
2 cans low-sodium black beans
2 jars Corn and Bean Salsa
1 Acorn Squash
2 large onions (Cook on stove w/water & pepper b/f adding to the soup)
2 cups Barley
*Start by boiling the chicken & once done, remove from bone. Cook Acorn Squash in microwave for 6 min. and let cool. Cut in half, remove seeds, and scoop squash into broth. Add 2 cups barley and black beans. Add cooked onions and 2 jars of Salsa. Cook on low heat for an hour, stirring occasionally.
This is completely a "thrown" together soup -and Josh and I both love it. The best part is it's super cheap too and makes a HUGE pot of soup that feeds us all week! Here's the finished product:
This is one of my favorite meals- tastes awesome and is so healthy!
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