Roasted Chicken and Bean Soup

I’m always willing to try new recipes, especially if they’re for soup. That’s why I couldn’t wait to throw together a meatball soup recipe that came my way via Brad Almquist.

Brad, choir director at Murray (Ky.) State, is the son of Basil and Senora Almquist of rural Cummings, N.D. The couple travels three to four times a week to exercise at Altru’s Fitness Center, the gym I also attend. The recipe, which is basically carb-free, definitely was a keeper.

So, when Senora passed on another soup recipe from Brad today, I got pretty excited. It’s a roasted chicken and bean soup that also contains tomatoes, onion, garlic and a bevy of spices, including cumin, curry powder and cayenne pepper.

Most of Brad’s recipes contain two or three vegetables and a meat. And he makes up a lot of them, since he has an extreme case of hypoglycemia, a condition commonly associated with diabetes, which means he can’t eat foods that are high in carbohydrates such as root vegetables (white potatoes), English peas and cannellini beans.

Here’s the recipe, which I hope to try soon.

Roasted Chicken and Bean Soup
2 medium-sized roasted chicken breasts, shredded
1 medium onion, diced
1 tablespoon olive oil
2 cloves garlic, minced
1 15-ounce can Great Northern beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 13-ounce can diced tomatoes
1 32-ounce chicken broth
¼ teaspoon poultry seasoning
¼ teaspoon cumin
¼ teaspoon curry powder
¼ teaspoon cayenne pepper
Salt and pepper to taste
In a medium-sized Dutch oven, saute onion in olive oil. Once the onion has become translucent, add garlic.
Add chicken broth, shredded chicken, beans, tomatoes and seasonings.
Simmer 30 minutes on low heat.
Serve with a tablespoon of low-fat sour cream as garnish.