Here's what you'll need...
1 lb ground chicken
1 medium bunch broccoli, chopped into small florets
3 russet potatoes
1 yellow onion, diced
2 tablespoons garlic
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon coriander
1 teaspoon salt
2 tablespoons all-purpose flour (to thicken if necessary)
3/4 cup half and half
3 cups vegetable stock
1 tablespoon olive oil
1 can pinto beans, rinsed
Cheddar Cheese and/or sour cream for garnish
Let's get started...
2. Brown your ground chicken until cooked to a safe temperature. Set aside.
3. Wash, peel, and chop your potatoes into bite-sized chunks. Set aside.
4. In the pot you will stew your soup, cook your diced onion with garlic and oil until the onions are transparent.
8. Portion to small containers or serve immediately with cheese and/or sour cream garnish.
This batch lasted us for a week of lunches for one and few extra dinners too! It could easily be made without the chicken for a vegetarian soup.
We are into March now -- still in like a lion -- but together we will enjoy warm soup until we have made it out on the other side -- like a lamb.