This week was a clean out the freezer and cupboard meal week. I am trying to save money – not easy with so much fruit on sale and wanting to eat it all! – so I decided to eat what I had on hand. I’ve had a freezer full of goods for a while and thought it was time to put it all into an actual meal instead of taking up space. And soup was just the ticket to pull it all together into something totally tasty. Try some leftover freezer goods vegan and gluten-free BBQ Chicken Soup.

So my freezer has been full of things that were cheapish when I bought them, which is awesome, but when I bought the stuff I didn’t have a meal in mind. That’s my problem with buying food when it’s on sale – I just buy stuff cause of the sale, not because I have a plan in mind. Which is really a waste of money, but since those things were on hand I decided to make soup. When I made my homemade BBQ sauce I had a ton leftover which I put in the freezer, and since it’s so flavorful I decided to use that as the seasoning for the soup. No other tomato product or extra seasoning needed – just BBQ sauce and veg broth. Add frozen veggies and frozen vegan chicken strips, and for a little healthy carb I added quinoa. And since everything was all ready to go, the soup only took about 45 minutes to put together!

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Start by dumping the entire container of veg broth and homemade BBQ sauce into a large pot and bring to a boil; whisk the sauce and broth to get incorporated. While bringing the pot to a boil chop chicken strips into small bits – you may need to defrost the strips in the microwave for about 30 seconds. The strips don’t need to be fully defrosted, just thawed enough to run a knife through. Once the liquid is boiling dump in the frozen veg and chicken and mix then add the quinoa and water and mix again. Turn the burner down to low heat with a lid skewed on top. Set timer for 30 minutes and let cook, mixing periodically. Enjoy!

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BBQ Chicken Soup, 7 servings

1 Cntr Imagine Low Sodium Vegetable Broth
Homemade BBQ Sauce
3 Bags Frozen Soup Vegetables
1 Cntr Beyond Meat Lightly Seasoned Chicken
1/4 C Ancient Harvest Quinoa
3 C Water

1. Dump entire container of broth and BBQ sauce in a large pot and bring to a boil. Whisk until sauce is broken down and mixed.
2. Defrost chicken strips about 30 seconds in the microwave. Dump on a cutting board and cut strips into small pieces.
3. Dump frozen veg and chopped chicken into the boiling liquid and mix.
4. Add quinoa and water and mix.
5. Turn burner to low heat and put the pot lid on a little skewed. Set timer for 30 minutes and mix periodically during that time.
6. Enjoy!