Italian Chicken Vegetable Soup

Today's lunch was Italian vegetable soup. I based it off of a WW meal idea and made it my own. To make it, I put some chicken broth (I use water with low sodium, chicken flavored Better Than Bouillon added) in a crockpot. Then add chopped veggies (whatever you have on hand), boneless skinless chicken breasts, Italian-style canned stewed tomatoes, garlic, salt, pepper and Italian seasonings. Cook all day on low. About 45 minutes before you are ready to eat, add some whole wheat pasta (I used shells) and shred the chicken breasts and add it back into the soup. Watch the soup so the noodles don't overcook and get mushy. The time will depend on the type of pasta used. (This recipe was originally to be made on a stovetop, so if that's easier, it can be done that way in less time. I just like not having to tend to it and having it ready at the end of the day.) If you try it, let me know what you think!

Taco Soup

Dinner tonight was da bomb! Yummy taco soup that cooked all day in the crockpot! Winner!

 

Substitutions: I used extra lean ground turkey, low-sodium canned beans (rinsed), and "Better Than Boullion" (beef flavored, mixed into water)

 

(From: http://simplyhealthyhappycamper.wordpress.com/2012/10/19/jacks-taco-soup/)

 

• One Pound Lean Ground Round
• One Red Onion, chopped
• 1-2 Tbsp Garlic, chopped
• 1/3 Cup Taco Seasoning Mix
• 1 32oz Box Organic Beef Broth
• 3 16oz Cans of Organic Fire Roasted Tomatoes
• 1 Cup Dry Black Beans, soaked overnight
• 1 Cup Dry Brown Beans, soaked overnight
• 1 Cup Dry White Beans, soaked overnight
• 2-3 Cups Chopped Fresh Cilantro
• 16oz Frozen Yellow Corn
• Sea Salt, to taste
• Black Pepper, to taste

Brown the ground round, in a skillet.  Drain the fat and add the chopped red onion,  chopped garlic, and taco seasoning… cook on low, for 3-5 minutes.  Pour the mixture into the bottom of the crock pot.  Add the 3 cans of Fire Roasted Tomatoes and the box of Beef Broth.  Rinse the beans that have been soaking overnight, and add them to the crock pot.  Add the bag of yellow corn.  At this time, I add one teaspoon of Pink Himalayan Sea Salt… not ground, to the soup mixture.  Stir, set the crock pot to low and cook for 8-10 hours.  About an hour before it’s finished, I add the cilantro… but save a little for the garnish.  Garnish with fresh, chopped cilantro and sour cream