attention to this soup light and powerful at the same time, full of flavor and energy, and very healthy. It’s perfect for those days when it’s starting to get a little chilly and you want something warm. This bean soup with chicken and vegetables calls me home. It’s also perfect as a one-dish meal.
- 2 chicken legs
- a piece of cabbage
- 400 grams of boiled beans
- 1 onion
- 2 cloves of garlic
- 2 carrots
- A handful of spinach (Swiss chard can be substituted)
- Half a red bell pepper
- 2 bay leaves
- fresh thyme
- Olive oil
- Black pepper
Let’s start by making this bean soup with chicken and vegetables prepare the vegetables. First, peel the onion and chop it into fine brunoise, i.e. into small cubes. Now peel the garlic and chop it into small pieces.
Wash the red pepper and cut it into small cubes.
Peel the carrots and cut them into cubes.
Put a large pan on the heat with a drop of oil. When it boils, add the onion and crushed garlic and the Cook on low heat for five minutes.
After this time add the red pepper, cabbage and carrot and continue to cook for another 5 minutes.
At that time we did a rear quarter of chicken, bay leaf, thyme and pour vegetable juice over it and bring to a boil over high heat.
When it starts to boil, reduce the heat, cover the pot and let it cook half an hour or 40 minutes.
During this time, we take the chicken on a separate plate and let it cool down a little, just enough to not burn ourselves.
As long as possible Cut the chicken breast into small pieces and discard the bones.
Return the chicken to the broth together with the vegetables.
Then we add a beans or string beans, drained and rinsed.
We also include the spinach and season with salt and black pepper.
Let’s boil it 10 more minutes.