Chicken Bean Soup

This chicken bean soup has become a favorite! The addition of parsley and dill adds a burst of fresh flavor.

Ingredients

1 lb ground chicken

3 tbsp ghee or olive oil

1 large onion, diced

2 large carrots, diced

1 pack of frozen cauliflower or 1 small head of cauliflower, chopped

5 garlic cloves

1 tbsp tomato paste

1 tsp cumin

1 tbsp finely grated fresh ginger

1 tsp sea salt, plus more to taste

1 quart chicken stock

2 (15 ounce) cans great northern beans, drained and rinsed

3 tablespoons lemon juice

1/2 cup chopped fresh parsley

1/2 cup chopped fresh dill

Instructions

1. In a large pot, heat the ghee or olive oil over medium heat. Add the diced onion and carrots and cook until softened, about 5 minutes.

2. Add the ground chicken to the pot, breaking it up with a spoon, and cook until browned, about 5-7 minutes.

3. Stir in the minced garlic, tomato paste, cumin, grated ginger, and sea salt. Cook for another 2 minutes, until fragrant.

4. Add the chopped cauliflower to the pot and pour in the chicken stock. Bring the mixture to a simmer and let it cook for 10-15 minutes, until the cauliflower is tender.

5. Stir in the drained and rinsed great northern beans and let the soup simmer for another 5 minutes to heat through.

6. Remove the pot from the heat and stir in the lemon juice, chopped parsley, and chopped dill.

7. Taste the soup and adjust the seasoning with more salt if needed.

8. Serve hot, garnished with additional fresh herbs if desired. Enjoy!

Recipe Notes:

If you like spice, you can add some red pepper chile flakes.