Leftover Beans, Lentils and Chicken Soup!

Warm days are on their way in Southern California! We need it. Until that we struggled with cold temperature, rain….

Soups, pots of beans, lentils and currys have been on the menu lately.

Having leftovers kidneys beans, lentils and chicken I could not resist to make this healthy and delicious soup. The velvety texture comes from half of the beans and lentils mashed and mixed into the soup. I could eat this soup out of the pot. It was a perfect diner menu with soft-boiled eggs from the farmer’s market.

The great thing about soup is that you place everything in a pot and you do not need to stay in front of the stove. Just simmer and it is ready!

Bon Appetit!

Leftover beans, lentils and chicken Soup.

1 tablespoon olive oil or canola oil

2  garlic cloves, crushed or minced

1 medium yellow onion, chopped

4 cups low-fat, low-sodium chicken or vegetable broth

2 cups cooked kidney beans

1 cup cooked green lentils

1 ½ cup leftover cooked chicken

1 large sweet potato peeled and sliced

Salt and pepper to taste

1 cup chopped cilantro

In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add 3 cups of broth, 1 cup  beans, ½ lentils, chicken, sweet potato salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and lentils and broth until smooth. Stir into soup to thicken. Simmer 15 minutes or until the potato is cooked. Ladle into bowls; sprinkle with cilantro.

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