I made this a month or so ago when Chuck was out of town last time and it was so yummy! I think I found this recipe through Pinterest, but it came from Cooking Light so I wanted to give it a try. I am definitely making it again…maybe this week!
This was really flavorful. I was pleasantly surprised. I think it helped to use stock instead of broth. The only thing I would do differently next time is have some extra stock to add in after. It was a little light on the liquid. I would have preferred a little more. When I saved the soup, I added a little water to each of the servings and that helped.
I’m getting hungry just looking at it. Guess the ingredients are going on my grocery list! It was a tasty dinner and was great for lunches.
*UPDATE* I made this again today. I added two 32 oz containers of stock and no extra water. I also cooked the veggies with some garlic (which I did last time, too). It was much better liquid-wise. The taste was still really good and I ate a small helping for lunch and have about 5 lunch portions leftover.
I also didn’t mention that I love how tasty this soup is and it only takes about a half hour to cook. This is going to be a definite go-to meal for me.
