I have a friend, Phyllis, who is 86 years old and still cooking up a storm! Her original recipe was for vegetable soup. I wanted a heartier soup so I added chicken and beans. If you want to keep this vegetarian, eliminate the chicken and use vegetable broth. You can also add any vegetables that you love. It is DELICIOUS!!


1 pint roasted grape tomatoes, halved

3 T extra virgin olive oil, divided

kosher salt and freshly ground pepper

1 teaspoon, Italian seasoning

1 onion, chopped 

5 carrots, peeled and sliced

3 celery stalks, sliced

1 red or yellow pepper, chopped

3-4 springs fresh thyme

1 ½ lbs skinless chicken parts (breast, thighs, legs) with bones

parmesan rind (optional)

1/3 cup frozen sweet corn

1/3 cup frozen petite peas

1, 15-ounce canned beans (black, cannellini, great northern, etc)

2 quarts vegetable or chicken broth

3 cups fresh spinach, chopped


Pre-heat oven to 400 degrees F. Place tomatoes on a baking tray and drizzle with 1 tablespoon olive oil. Season with salt, pepper and Italian seasoning, Roast for about 20 minutes and stir. Keep roasting another 20 minutes until tomatoes are soft and have begun to shrivel. Remove from oven and set aside.

Drain canned beans of liquid and rinse under cool water, set aside.

In a large stockpot, heat 1-2 tablespoons of olive oil. Add onion, carrot, celery, red pepper and ½ teaspoon salt. Stir to combine. Add thyme sprigs. Simmer partially covered for 15 minutes, stirring occasionally.

Add broth, and bring to a boil. Add chicken and parmesan rind. Simmer uncovered for about 30 minutes.

Add peas, corn, and roasted tomatoes. Continue to simmer for another 30 minutes. Add canned beans and cook for another 10 minutes.

Remove chicken parts from stockpot. Shred chicken with two forks. Discard thyme sprigs, and parmesan rind. Add shredded chicken back to the pot. Then add spinach to wilt and serve.

(Adapted from a recipe from Phyllis Marcus)

4 Responses so far »

  1. 1

    Lisa Webb said,

    Will try this week!

  2. 3

    Love that you used roasted grape tomatoes in this soup. They are so luscious!

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