I know we still have one month until the first official day of fall but I’m getting super pumped y’all!! Here in DC the weather has been such a tease, with temperatures in the 70’s many days these past couple of weeks and even some 50 degree temps some mornings. As a 9+ month pregnant woman, I can’t complain one bit!!
Fall has always been one of my favorite times of year. It’s usually when I’m most motivated to lose weight, feel the most comfortable with my wardrobe (hello hoodies), and tackle the most fitness goals. The fall also brings with it football, pumpkin everything (mmmm PSL), crisp breezes, and some of my favorite Bath and Body Works candles. This fall I have the amazing bonus of becoming a mom and being on maternity leave, so I anticipate it being one of the most epic falls ever.
The fall also brings about a desire for me to cook! With cooler temperatures, I don’t hesitate to turn on the oven or to simmer something on the stove top all day long. Neal and I are both huge fans of soup and I have a funny feeling I’ll be making a lot of it this season. I can’t imagine I’ll have all that much energy or desire to slave over a meal all day long, so I think making soup will be an easy way to fulfill my desire to cook and my goal to eat healthy.
I have pinned lots and lots of soups on my Soups and Stews board, but I wanted to share one of Neal’s and my favorite early fall soups. My buffalo chicken soup is light enough to eat in September while still being perfect for football season! It’s super easy to make and very healthy, with just 5PP for a 1 cup serving!
- 1 package of ground chicken (or turkey)
- 1 tbsp vegetable oil
- 1 onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1 tbsp chopped garlic
- 1 tsp ground cumin
- 4 cups of chicken broth
- 1 15 oz can diced tomatoes
- 1 29 oz can cannellini beans, drained and rinsed
- 1 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne
- 1/2 cup hot sauce (I used a full cup as I enjoy a spicier soup)
Begin by browning the ground chicken in a saute pan, cooking thoroughly. In a separate pan, cook the celery, onion, and carrots in oil for roughly 15 minutes, adding in cumin and garlic at the end of the 15 minutes.
Next add the sautéed vegetables to the cooked ground chicken.
To the pot add the tomatoes, beans, paprika, oregano, and cayenne. Stir well to combine ingredients.
Lastly, add chicken broth and buffalo sauce to the pot and cook on low for at least 20 minutes before serving. You’ll want to give the soup some time to meld together.