Of course we are all still buzzing about the 12th Man and our Seahawks’ amazing win at the 2014 Super Bowl XLVIII!
Not to mention the 700,000+ fans that celebrated with the Hawks in downtown Seattle on Wednesday. We’ve certainly made history, and it has been AWESOME feeling the enthusiasm all around town.
We thought we’d celebrate by sharing another kind of “Super Bowl”… one of our favorite soup recipes!
Check it out and let us know what you think:
A comforting soup, featuring fresh vegetables, herbs and organic chicken. Feel free to use any seasonal vegetables and herbs you have on hand– it’s a great way to get rid of anything that’s starting to wilt in your fridge! I’d recommend making a big batch over the weekend, and storing the extras for a quick evening meal during the week. It stores well in the fridge or freezer.
• 1 tablespoon butter, or coconut oil
• ½ a yellow onion, chopped
• 2 large carrots, chopped (about 1 cup)
• 3 celery stalks, chopped (about 1 cup)
• 2 garlic cloves, minced
• 1 cup fresh green beans, chopped into 1-inch pieces
• 4 sprigs of fresh thyme
• 1 pound organic chicken breasts, cut into 1-inch chunks
• 5-6 cups of water, as needed to cover
• 1½ teaspoons fine sea salt, plus more to taste
• black pepper
1. In a large stockpot, melt the butter over medium heat and gently saute the onion, garlic and chicken for about 5 minutes, until the onion is tender.
2. Add the carrots, celery and green beans, thyme leaves, and enough water to just cover the vegetables (about 5-6 cups). Bring the water to a boil, then reduce heat and allow to simmer for 20 minutes.
3. Season with salt and pepper to taste, and serve piping hot!
Stay organically connected! And… GO HAWKS!!
John, Tom & Reece
Pacific Coast Harvest
“We Buy Local First”