Beans really are good for your heart, and this recipe is a particular favorite of mine. Soup is beautifully versatile; you can chock it full of whatever pleases your palate and rely on it to really give you a boost, like this recipe.
INGREDIENTS:
2 cups great northern beans, or navy beans; soak overnight or at least 8 hours, OR
4 cans great northern beans
1 large onion, finely minced
1 Tablespoon finely diced garlic
4 cups chicken broth, (I use homemade bone broth, made ahead and frozen) OR,
4 cups water, with 3 teaspoons Better Than Bullion, chicken flavor.
After soaking beans, rinse and put in pressure cooker or instapot with onions and garlic; cover with the water or broth. Pressure cook for 16 minutes.
Pressure down and add to the pot these ingredients:
2 cans corn, drained, (or frozen corn, 3-4 cups)
2 pounds cooked chicken, breasts or otherwise, cut or torn in pieces
2 -3 cups winter squash, i.e. hubbard or butternut, cut in small cubes (may omit)
2 teaspoons oregano
1 Tablespoon garlic powder
2 teaspoons cumin
2 teaspoons REAL salt
2 teaspoons pepper
Simmer for 20-30 minutes until squash is soft. Then ADD:
2 cups sour cream, OR
2 cups cream, OR
2 cups Greek Yogurt
Add more broth for thinner soup. Correct seasonings with more salt or bullion if needed. Serve with cheddar cheese and tortillas chips or grilled cheese sandwiches. Add more sour cream if desired.