#warmdish

Comforting and hearty soup that is perfect for fall. It has tender chicken, creamy white beans, and vegetables that smell great.

Ingredients: 1 lb chicken breast, diced. 2 cans white beans, drained and rinsed. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Toss in the chopped onion, carrots, and celery. Cook the vegetables in oil until they get soft. Put in dried thyme, rosemary, and garlic that has been chopped up. Saut for one more minute, until the food smells good. Move the vegetables to the side of the pot and add the chicken dices. Make sure the chicken is browned all over. Add the chicken broth and white beans and stir. Bring to a low boil. Turn down the heat and let the soup simmer for 20 to 25 minutes, or until the chicken is fully cooked and the flavors have mixed. Add pepper and salt to taste. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 30 minutes

This roasted tomato and red pepper soup is great for people on the keto diet because it is full of flavor from the fresh herbs and roasted vegetables. It's a warm and satisfying dish that's great for cold days.

Ingredients: 6 large tomatoes, halved. 2 red bell peppers, halved and seeds removed. 2 tablespoons olive oil. Salt and pepper to taste. 2 cloves garlic, minced. 1 small onion, chopped. 4 cups chicken or vegetable broth. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley leaves, chopped. 1 tablespoon fresh thyme leaves. 1/4 teaspoon red pepper flakes optional.

Instructions: Get the oven ready by heating it up to 400F 200C. Put red bell peppers and tomatoes that have been cut in half on a baking sheet with the cut sides facing up. Add some olive oil and salt and pepper to taste. Put it in an oven that has already been heated for 25 to 30 minutes, or until it gets soft and a little charred. Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and minced garlic. Cook for about 5 minutes, or until the onion is soft. Roast the peppers and tomatoes and then add them to the pot along with any juices from the baking sheet. Add the chicken or vegetable broth, then turn down the heat and let it cook for 10 minutes. Blend the soup until it's smooth, either with an immersion blender or a regular blender. If you want, you can add red pepper flakes and chopped basil, parsley, and thyme. To taste, add more salt and pepper to the food. Serve hot, and if you want, top with more fresh herbs.

Prep Time: 15 minutes

Cook Time: 40 minutes

This vegan lentil soup is hearty, flavorful, and packed with protein and fiber. It's a comforting and nutritious dish perfect for chilly days or anytime you need a nourishing meal.

Ingredients: 1 cup red lentils. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 3 garlic cloves, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil.