Hi friends 🙂 I’m Anna, the wifey of Brad. I’m here to post a little recipe that we make in our kitchen. Brad has dubbed it Field & Stream soup and we love it! Inspiration for this soup came when we ate at an upscale Mexican restaurant a few years ago. For the starter to the meal, the waiter delivered a bowl and fresh ingredients like chicken, tomato, green onion, avocado, and rice. Then he poured a steaming seasoned broth over it. It was delicious and fresh! So I came home and recreated it. It has been a staple around our house since. The recipe goes as follows…
4 cups of chicken broth
pepper to taste
1 tsp garlic powder (or you could chop some fresh garlic to simmer in the pot)
1 tsp onion powder
4 green onions, chopped
2 tomatoes, seeded and chopped
2 – 3 baby carrots sliced
1 handful of fresh spinach, chopped
2 filets of fish
Preheat the oven to 325. Pop the fish in for about 15 to 20 minutes or until it flakes easily with a fork. Do this first so that it will be done when your broth and veggies are ready. Pour the 4 cups of broth into a pot and bring to a boil. Once boiling, reduce heat to a simmer. Now go grab whatever veggies you have available and start chopping. Look for a wide range of color for your bowl.
When the fish is finished, break it into pieces and divide into 4 bowls. Add chopped veggies. Pour steaming broth over the contents in the bowl. Let sit for a minute or two as it will be softening the vegetables. Enjoy!