Italian chicken meatball and bean soup

Who loves a hot soup on a hot summer day?!?!?! Well… be quite honest, I do! I love it for 2 reasons: 1. I can throw everything into a pot and cook on low for several hours without having to do anything more than stir it! 2. LEFTOVERS for dayssssssssss. I mean what mom does not LOVE leftovers??? I know I do. They make my life simple and I like simple. It gives me time to play outside, do homework, or have dinner ready on a busy school/sports night.

We are in  the middle of summer. It was 95 degrees out today but we had soup for dinner. It was delicious and everyone ate it up. Turn down your AC and enjoy!


1 lb boneless, skinless chicken breast, organic
1 lb spicy chicken sausage (I pull it out of the casein and roll it into little meatballs)
1 bag of the 15 bean soup (i throw away the seasoning packet)
8 cups of chicken broth-better than bouillon (the good paste kind, organic and you can find at Costco)
1 can fire roasted tomatoes
1 8 oz jar tomato sauce, I used classico-organic
3 large carrot, diced
1 onion, diced
6 fresh garlic cloves, sliced
2 TBSP fresh italian seasonings grinder
2 bay leaves
salt and pepper to taste

Throw everything into a large le creuset or crock pot and cook n low for 5-6 hours. Shred the chicken breast whenever it starts falling apart (usually around 4 hours) and cook for remainder of time.

Facebook Comments