Soup season is upon us! Nothing hits the spot on a chilly day like a bowl of homemade soup. Here are two of my favorite recipes because they are both simple and so yummy!
Clean Eating Crock-Pot Chili
Ingredients:
1 medium green pepper chopped
1 large onion chopped
EVOO
1 pound extra lean ground beef or turkey
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper
2 (15-ounce) cans organic pinto beans, drained
1 (15-ounce) organic black beans, drained
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 tablespoon tomato paste
2 cups water
2 teaspoons chili powder
Directions:
Sautée peppers and onion in EVOO.
Add in meat, onion powder, and garlic powder, and cook until browned.
Put mixture in crock-pot and add all other ingredients.
Cook on low for 6-8 hours or high for 4 hours.
Simple Chicken Corn Noodle Soup
Ingredients:
1 small onion, finely chopped
1 tablespoon butter
1 (32-ounce) carton chicken broth
4 cups water
3 cups rotisserie chicken, cut into bite size chunks
2 teaspoons seasoning (salt, pepper, garlic salt, etc.)
1 chicken bullion cube
1 small bag (about 2 cups) frozen corn
2 carrots, chopped
1/2 of a 12 oz. bag cholesterol-free egg-white noodle pasta, uncooked
Directions:
In large stock pot, sauté onion in butter.
Add broth, water, chicken, seasonings, bullion, corn, and carrots. Bring to a boil.
Add egg noodles and continue boiling to cook noodles as directed on package. Soup is ready to serve when noodles are done.
Season with salt and pepper to taste, or allow your guests to season their own.
