Broiled Chicken Hearts in Vegetable Soup

Ingredients

• 15 g beef bone broth
• 1 1/4 cups low sodium cooked immature lima beans (fat not added in cooking, canned)
• 1 medium cooked summer squash
• 1 tbsp butter
• 3 stalks medium celery
• 12 oz chicken heart
• 1 tbsp ginger
• 1 cup leeks
• 1 tbsp chopped shallots

Directions

1. Trim fat and veins off chicken hearts and dry with paper towels, spread them apart on a broiler pan, season as desired, then broil under high for 5 minutes.
2. Heat butter in a saucepan, add shallots, ginger, leeks, celery, lima beans, and squash. Add desired seasonings and cook for 8 minutes. Add broth with enough water and simmer for 20 minutes.
3. Serve vegetable soup in a bowl and top with chicken hearts.