Soups. Man, I love them soups. Super easy to make. Super easy to portion out for the week on your meal prep day. Toasty and warm during all of the (many) cold winter months in the midwest. Overall, soups man, they are pretty great. And this vegetable beef soup is one of my favorites.
1.25 pound ground beef (you can use ground turkey, but this is one of the recipes where I prefer a nice lean ground beef)
1 medium-large sized yellow onion
2 sweet potatoes
2 celery stalks
1 15oz can whole kernel corn drained
1 can beef broth (low sodium stuff is what I use)
2 cups frozen green beans
1 46 oz bottle of v8 (use the low sodium, low calorie stuff)
1 tsp garlic powder
Grab a large soup pot. On medium heat toss in the ground beef and break it apart. While the ground beef is cooking, chop up your onion and celery. Toss those into the pot to start them sauteing.
While all of that is cooking, cut up your carrots and sweet potatoes. By now your meat should be cooked and your onions translucent. Add in your carrots, sweet potatoes, drained corn, and frozen green beans. Next add all of the liquids and your garlic powder. It’s going to smell A LOT like the V8, but don’t worry, that is going to cook off nicely.
Cover your soup and bring up to a boil for 30 mins. When you hit the 30 minute mark, bring the soup down to a simmer and leave covered to cook for around 4 hours. Remember, the longer you cook the soup, the better it’s gonna taste.
After cooking salt and pepper to taste. I normally do about 20 “cracks” on my pepper mill and around a tablespoon of salt.
Also soup is always better the second day, that’s just the way stuff is. Science and all that.
It’s wet n’ stormy weather outside. There’s a spicy salsa beat pumping from the speakers. A delicious and healthy chicken tortilla crock pot soup cooking in the kitchen. This is exactly what is happening in my life right now… well, everything except for the salsa music part.
We have a recipe here that lets you easily scale the spiciness and is simple enough that anyone can cook it. It essentially boils down to one step: dice everything and throw into crock pot, go to work or school, come home and eat.
Lets do this!
1.5 to 1.75 lbs boneless skinless chicken breast
1 bell pepper (red or green, I normally buy whatever is cheapest)
1 yellow onion
1 jalapeno pepper (keep the seeds if you want it to be more spicy, bin the seeds if you want it less)
2 15oz cans diced tomatoes (do not drain, we want that juice)
1 15oz can black beans (optional recipe is great without)
2 cup chicken broth (I use the reduced sodium stuff)
2 garlic cloves (finely minced)
1 tsp red pepper flakes (if you like your soup on the less spicy side, start with a 1/2 tsp)
1 tbsp chili powder (if you like your soup on the less spicy side, start with a 1/2 tsp)
1/2 tbsp ground cumin
2 bay leaves
avocado (cubed, to use as a soup topping prior to serving)
Add all ingredients to crock pot (except the avocado). Make sure the chicken is covered by all of spices, juice, and vegetables.
Cook on high for 4-5 hours. Remove chicken, using a pair of forks (or whatever your preferred method is, ninja sais or robotic claws work also ) shred your chicken, return chicken to pot. Cook on low for another 2 hours.
Salt and pepper to taste. I normally do 10-15 cracks on the pepper mill for mine, but I like it a bit more peppery.
Throw your soup in a bowl, toss some cut up avocado chunks on top and enjoy!