Taco Soup

Taco Soup
Submitted By Paula Moore

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2 (15.5 oz) cans kidney beans, drained and rinsed
2 (15.5 oz) cans black beans, drained and rinsed
1 (17 oz) can corn, undrained
2 (16 oz) cans of petite diced stewed tomatoes, undrained
2 cups salsa
2 (4 oz) cans diced green chillies
4 teaspoons chili powder
a dash of onion salt (I use dried roasted onions)

Drain all of the beans and rinse in a colander. Put the beans and the rest of the ingredients in the pot and bring to a boil. Reduce hear and simmer for 8-10 minutes.

Minestrone Soup

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Submitted by Jennifer Barker

1 large onion, diced
2 carrots, chopped
4 oz green beans, halved
2 stalks celery, thinly sliced
3 tablespoons olive oil
8 cups vegetable stock (or water)
2 cans diced tomatoes
1 ½ Tbs. Italian seasoning
salt and pepper
2 cans kidney beans (rinsed and drained)
1 cup whole wheat or GF macaroni

1. Put all the fresh vegetables in a large pot with the olive oil. Heat until sizzling, then cover, lower the heat and sweat the vegetables for 15 min., shaking the pan occasionally.
2. Add the stock, tomatoes, herbs and seasoning. Bring to a boil, replace the lid and simmer gently for about 30 min.
3. Add the beans and pasta and simmer for another 10 minutes, until pasta is tender. Taste for seasoning and serve hot.

(For super quick and easy, replace veggies with a bag of frozen mixed veggies.)

Slow Cooker Vegetable Soup Recipe

Slow Cooker Vegetable Soup Recipe

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Found on Add A Pinch

Prep time

15 mins

Cook time

4 hours

Total time

4 hours 15 mins

This recipe for slow cooker vegetable soup is perfect for busy weeknight meals or anytime!

Author: Robyn Stone | Add a Pinch

Serves: 12

Ingredients

2 pounds ground round

½ medium onion, diced

2 (15-ounce) cans mixed vegetables, drained

2 cups fresh Lima beans or 1 (15-ounce) can Lima beans, drained

2 cups fresh corn off the cob 1 (15-ounce) can niblet corn, drained

2 cups carrots, sliced or 1 (15-ounce) can carrots, drained

4 (15-ounce) cans diced tomatoes

1 (15-ounce) can tomatoes and okra

2 cups water

Instructions

Cook ground round and onions until browned. Add to slow cooker along with all other ingredients.

Cook in slow cooker for 4 hours on low.

Notes

Alternately, you may cook as directed using a large stockpot. Cover and simmer over medium heat for 45 minutes.

Slow Cooker Enchilada Soup

Slow Cooker Chicken Enchilada Soup

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Ingredients
1 1/2 lbs. boneless skinless chicken breasts
1 medium yellow onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1 15-oz. can diced tomatoes
2 cups chicken stock
1 tbsp chili powder
1 tbsp cumin
1 tsp dried oregano
1/2 tsp paprika
Salt and freshly ground pepper, to taste
2 tbsp fresh cilantro, chopped
1 avocado, pitted and sliced
Instructions
Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.

Indonesian Butternut Coconut Soup

Indonesian Butternut Coconut Soup

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Submitted by Nancy Jones

2 1/2 pounds butternut squash, pared and cut into 1- inch cubes (about 6 cups)

1 TBSP vegetable oil

1 small onion, chopped

1 TBSP minced garlic

2 sticks of cinnamon

1 tsp of allspice

1 tsp of cardamom

1/2 tsp. cumin

1 inch of fresh ginger grated

1 can of lite-coconut milk (about 2 cups)

3 TBSP of peanut butter

Put cubed squash in a saucepan and cover with water. Add salt to the water to season. Boil until squash is soft.

While squash is cooking, in a sauce pan, put oil in the pan and begin to sauté the onions and garlic. After they are sauted, add the other spices and sauté a little bit to bring out the flavors. Add the coconut milk and let it simmer for 10 minutes to bring out the flavors of the cinnamon sticks. Discard the cinnamon sticks from the liquid.

When the squash is soft, drain most of the liquid from the squash. I left about a 1/4 c. of water in the squash. Put the squash in a food processor and puree until smooth. Add the coconut and spice mixture and puree again. While it is mixing, add the peanut butter and puree until smooth. I like this soup thick, but if you like it a little thinner, add a little more water or regular milk.

Hamburger Soup

Hamburger Soup

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Found at The Pioneer Woman

Prep: 15 mins Level: Easy

Cook: 30 mins Serves: 12

Description

So hearty, so delicious…you won’t be able to stop at one bowl

Ingredients:

2-½ pounds lean ground beef

1 whole Large Onion, Diced

2 stalks Celery, Diced

3 cloves Garlic, Minced

1 can (14.5 Ounce) Can Whole Tomatoes

3 cups Beef Stock Or Beef Broth, Plus More As Needed

1 whole Yellow Bell Pepper, Seeded And Diced

1 whole Red Bell Pepper, Seeded And Diced

1 whole Green Bell Pepper, Seeded And Diced

4 whole Carrots, Peeled And Sliced On The Diagonal

5 whole Red Potatoes, Cut Into Chunks

1 small can Tomato Sauce

½ teaspoons Kosher Salt (more To Taste)

½ teaspoons Black Pepper, More To Taste

2 teaspoons Dried Parsley Flakes

½ teaspoons Ground Oregano

¼ teaspoons Cayenne Pepper (more To Taste)

Preparation

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic.

Remove the pot from the heat and drain off as much fat as you can. (Discard the fat

once it cools.)

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then

bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more

minutes, until potatoes are tender but not overly mushy.

Soup should be somewhat thick, but if you’d like it to be more “soupy,” add 1 to 2 cups

more broth OR hot water and heat through. Taste and adjust seasonings, adding more

salt if needed.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

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Found on Gina's Skinny Recipes

Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts

Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts

Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g

Ingredients:

• 2 tbsp cornstarch
• 2 cups water
• 4 cups fat free milk
• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz sliced baby portabella mushrooms
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt

Directions:

Create a slurry by combining 1/2 cup of the cold water with cornstarch in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bouillon, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Black Bean Chili

Black Bean Chili

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Found at Never Enough Thyme

Prep time 10 mins

Cook time 20 mins

Total time 30 mins

A hearty chili full of tomatoes, black beans and fragrant spices.

Serves: 6 servings

Ingredients

• 2 tblsp. olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 3 garlic cloves, minced
• 1 lb. ground chuck
• 1 ½ cups beef broth or stock
• 1 Tbl. chili powder
• ¼ tsp. onion powder
• ¼ tsp. red pepper flakes
• 1 tsp. ground cumin
• ½ tsp. paprika
• 1 tsp. dried oreganobe
• 1 tsp. salt
• ½ tsp. ground black pepper
• 2 cans diced tomatoes, undrained
• 1 can tomato paste or sauce
• 2 cans black beans, drained and rinsed
• Garnishes: sour cream, chopped fresh cilantro and lime wedges

Instructions

1. Place a large saucepan or skillet over medium-high heat.
2. Add the olive oil, onion, bell pepper, garlic and ground chuck.
3. Cook, stirring, until ground beef is browned.
4. Drain well and return mixture to the pan.
5. Add the broth and next 11 ingredients (broth through beans).
6. Bring to a boil, reduce the heat to a simmer and cook 15-20 minutes or until slightly thickened. Stir occasionally while simmering.
7. To serve, ladle chili into bowls. Top with sour cream and cilantro. Pass lime wedges.