Warm Winter Vegetable, Roasted Chicken, and Hearty Bean Soup

True Comfort Food

By: Pam Smith, RDN

The first season of the P.S. Flavor!™ Cooking Club came with a jar of a spice blend I designed specifically with the tastes and aromas for the wonderful season of Winter… with high notes of cocoa, espresso, chili, orange, and cinnamon. I decided to try Warm Winter in a hearty soup, and the results were amazing – full of umami, warmth, and a true comfort food. If you don’t have a jar of Warm Winter, you can sub it for Mocha Chili to get a similar experience.

Warm Winter Vegetable, Roasted Chicken, and Hearty Bean Soup

Ingredients

• Nonstick cooking spray

• 2 teaspoons olive oil

• 1 small red onion, diced

• 1 red or yellow bell pepper (or combination), seeded and diced

• 2 stalks celery, sliced

• 1 jalapeño pepper, seeded and finely chopped

• 2 cups diced butternut squash

• 4 cloves garlic, minced

• 3 tablespoons P.S. Flavor!™ Warm Winter

• 1 can (28 oz.) diced tomatoes

• 6 cups chicken stock

• 2 cups pulled roasted chicken (or rotisserie chicken)

• 1 can (15 oz.) red kidney beans, drained

• 1 can (15 oz.) black beans, drained

• 1 can (15 oz.) white cannelloni beans, drained

• Fresh flat leaf parsley, minced

• Shaved Parmesan Cheese, optional, as garnish

Method

1. Spray a large, heavy saucepan with nonstick cooking spray and heat over medium heat. Add the olive oil, onions, bell pepper and celery, sauté until beginning to soften, about 2 to 3 minutes, and then add butternut squash. Continue to sauté for another 2-3 minutes and then add garlic and Warm Winter; sauté for another 30 seconds to a minute until fragrant.

2. Add tomatoes and continue to sauté for another 4 minutes, and then add chicken stock. Reduce heat to low and bring to a simmer, stirring. Cook for another 15 minutes; add pulled chicken and drained beans. Heat through and add minced parsley.

3. Spoon into bowls to serve and garnish with shaved or freshly grated Parmesan cheese.

Enjoy!