This recipe is back by popular demand! It was originally posted in late 2017… Enjoy!
Hi! This is Adam, Bethany’s husband. Pregnancy can often times be riddled with all sorts of changes. (Hold up! Don’t get too excited, Bethany is NOT pregnant right now! She was when we originally shared this recipe, though.) The most easiest changes to deal with are cravings; haha! I know some women get some interesting cravings for pickles, potato chips, ice cream, steak, etc but I think it’s pretty funny that when Bethany was pregnant with Wesley last year, her #1 craving was soup! Even when it was 90 degrees outside she’d be asking me to make soup! O well, it could’ve been worse; soup is a pretty healthy craving.
Here’s my go to soup recipe, I’ll try to remember everything as usually just freestyle it. Bethany loves it, so I hope you do too!
Ingredients (we always choose organic ingredients when we can):
1 diced onion
1 sweet potato (and/or 2 carrots) cut into ½-inch chunks
1 zucchini cut into chunks
1 head of broccoli chopped up
3 celery stalks sliced up
3 minced garlic cloves
4 TBS of olive oil
1 Quart of bone broth
1 Quart of Chicken stock
1 TBS of vegetable bouillon (optional, but adds great flavor)
1 tsp Dried Oregeno (and any other spices you like in soup)
Black Pepper to taste
Sea Salt to taste
In a 5 quart pot (or bigger) add olive oil and onion. Sautee on medium heat till onion is tender. Add all of the other ingredients and cook over medium/high heat till it comes to a boil (if mixture is too thick you can add more chicken stock or water). Turn burner down to low/simmer. Place lid on the pot and let simmer for about 25 minutes. Check to make sure potatoes and/or carrots are tender. For a little kick add some hot sauce to your bowl of soup (:
I hope you get to enjoy this delicious healthy soup this winter! – Adam
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