Ingredients
For the Soup
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
1 carrot, peeled and diced
2 stalks celery, diced
2 medium potatoes, peeled and diced
1 can of diced tomatoes
1 can of red kidney beans, drained and rinsed
1 can of white beans, drained and rinsed
1 can of tomato paste
4 cups chicken broth
1½ cups water
1 bay leaf: Adds a subtle layer of flavour
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
2 cups chopped, cooked halal chicken
Optional Garnish:
Chopped parsley or cilantro
Lemon wedges
Preparation
First Step: Sauté the Vegetables
1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Sauté the Aromatics: Add the diced onion, garlic, and carrot to the pot. Sauté for about 5 minutes, or until the onion becomes translucent and the garlic is fragrant.
3. Add Celery and Potatoes: Stir in the diced celery and potatoes. Continue to cook for an additional 3 minutes, allowing the vegetables to soften slightly.
Second Step: Add the Tomatoes and Broth
1. Add the Tomatoes: Stir in the diced tomatoes (with their juices) and tomato paste. Mix well to combine.
2. Add the Liquids: Pour in the chicken broth and water, stirring to incorporate all the ingredients.
3. Season the Soup: Add the bay leaf, smoked paprika, oregano, and salt and pepper to taste.
Stir everything together.
Third Step: Simmer the Soup
1. Bring to a Boil: Increase the heat to medium-high and bring the soup to a boil.
2. Reduce the Heat: Once boiling, reduce the heat to low and allow the soup to simmer, uncovered, for about 45 minutes to 1 hour, or until the vegetables are tender and the flavours have melded together. Stir occasionally.
3. Check the Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or smoked paprika if desired.
Fourth Step: Add the Beans and Chicken
1. Add the Beans: Stir in the kidney beans and white beans. Let them heat through for about 10 minutes.
2. Add the Chicken: Add the chopped cooked chicken to the soup and continue simmering for another 10-15 minutes, allowing the chicken to absorb the flavours.
Fifth Step: Serve and Garnish
1. Remove the Bay Leaf: Before serving, remove the bay leaf from the soup.
2. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro. Serve with lemon wedges on the side for a fresh burst of flavour.
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