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  • Writer's pictureOrganic Edge

Evie’s Soup

Updated: May 27, 2021

I am incredibly lucky to have the very best mom. She’s always been super supportive and involved in my life every step of the way. I consider myself even luckier though to have best friends whose moms helped raise me too.

When my father was diagnosed with colon cancer, Evelyn who is my best friend Erica's mom made him some homemade antioxidant-rich, soup. Growing up we always tried to eat dinner at Erica's because Evelyn is an incredible cook. This flavorful, abundantly nutritious soup which my mom affectionately named “Evie's Soup,” is still made regularly by my family. It reminds us of Evelyn’s amazing cooking and brings up memories of my Dad. Evie's Soup gives us the nutrients we need mind, body, and soul.

*If you are someone who is nightshade sensitive, this is not the recipe for you.


  • 1 Organic Green Pepper

  • 1 Organic Red Pepper

  • 1 Organic Onion

  • 7 Gloves of Organic Garlic

  • 1 Bunch of Cilantro (or Basil if you’re like me and hate cilantro)

  • 2 28 oz Cans of Organic Tomatoes

  • 1 pound of Chicken Breast

  • 1 Bag organic frozen California mix

  • 1 Bag organic frozen Green Beans

  • 1 Bag organic frozen Broccoli

  • Organic Adobo, Pink Himalayan Salt, and Black Pepper to taste


  1. Blend the tomatoes in a blender or food processor until smooth and put into a large pot.

  2. Chop the peppers and onion into a fine dice and sauté in a pan in some ghee or avocado oil until soft.

  3. Chop the garlic and add to the sauté pan.

  4. Add the mixture to the tomatoes in the pot.

  5. Cut the chicken into chunks, season with salt pepper, and Adobo. Add to the sauté pan until browned and then add to the soup pot.

  6. Add all of the frozen veggies, stir and heat until it starts to bubble and then cover and cook on a low simmer for an hour.

It’s even better when heated the next day.

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