Chili, Soups and Stews

Skinny Vegetarian Chili

Outsmart the picky eaters in your family by serving them this healthy and full of flavor Vegetarian Chili. This recipe is so tasty that I practically forgot it was meatless. I am certain that your family will enjoy this dish without even realizing that it’s meatless. As beans is the substitute for meat in this chili which adds fiber, and at under 300 calories per serving, you can give yourself some leeway by adding your favorite toppings.

Slow Cooker Vegetarian Mexican Chili

Ingredients

2 15-ounce cans Ro-Tel® Original Diced Tomatoes & Green Chilies

1 15-ounce can diced tomatoes

1 16-ounce cans Bush’s® Chili Beans,

1 15-ounce can Goya black beans

12-ounces frozen yellow corn

1 small onion, diced

1 green bell pepper, diced

1 4.5-ounce can diced green chilies

1 Tbsp chili powder

1 tsp cumin

½ tsp onion powder

½ -1/4 tsp crushed red pepper flakes

1 Tbsp cilantro, fresh or dried

⅛ tsp black pepper

Optional toppings

Onions

Sour Cream

Cheese

Tortilla chips

Directions

1. Add all of the ingredients to a 6-quart insert crock pot and stir until well combined.

2. Cook on LOW for eight hours or on HIGH for four hours. Serve hot with your favorite toppings.

Source Skinny Mom

No crockpot Potato Soup

Tonight with some help from my Grandma (We call her Me-Maw), I cooked this yummy potato soup for my grandparent’s. They loved it!

I realize that this recipe is similar to the crockpot one that I have cooked a few times in the past except the only catch about this one is that you get to do all of the preparation/ cooking. But don’t fret about it being incredibly hard or too much work because this one is extremely easy, quick and it requires some labor, but it’s not too overwhelming. It’s perfect for those of you who are working on building  your confidence cooking with a stove and or don’t currently own a crockpot.

This wonderful potato soup recipe is rich, creamy and delicious, and made healthier without heavy cream.


POTATO SOUP

INGREDIENTS:

5 slices bacon, diced
3 Tbsp bacon grease (reserved) or butter
1 C diced white or yellow onion
1/4 C all-purpose flour
2 C chicken stock
2 C milk, warmed
1.5 lbs potatoes, peeled (if desired) and diced (I suggest Yukon gold potatoes)
1 cup shredded sharp cheddar cheese
1/2 cup plain Greek yogurt or sour cream
1 tsp salt, or more to taste
1/2 tsp  black pepper

Favorite toppings:
thinly sliced green onions or chives
extra shredded cheese
extra bacon
sour cream

DIRECTIONS:

1. Heat a large pot or skillet over medium-high heat. Combine the diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, working with a pair of tongs, reserving about three tablespoons of bacon grease in the pot.  (Throw out any extra grease, or you can replace it with butter in place of the three tablespoons of bacon grease.

2. Also, if you are low on time, you can dice the potatoes and onion while the bacon cooks to save time.) Combine onion and saute for five minutes, occasionally stirring, until soft. Pour in the flour on top of the onion, and mix well until combined. Saute for an extra minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined.  Stir in the milk and potatoes until combined.

3. Continue cooking until the mixture reaches a simmer, but is not boiling. Reduce the heat to medium-low, cover, and cook for about ten-fifteen minutes or until the potatoes are tender, occasionally stirring every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the quicker they will cook.) When the potatoes are tender, mix in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and see if it requires more salt or pepper or cheese. Serve hot, garnished with desired toppings.

Source Gimme Some Oven

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Flu Fighter Chicken Noodle Soup

Help your family conquer, the crazy cold & flu season, by feeding them this chicken noodle soup. It’s incredibly savory, hearty and stuffed with good for you ingredients! I’m confident this soup will become a new favorite!

Chicken Noodle Soup

You will need

For the chicken:
1 lb skinless, boneless chicken breasts
2 Tbsp olive oil
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp-1/2 tsp cayenne pepper, optional
1/2 tsp dried oregano
1/4 tsp salt
1/2 ground black pepper

For the soup:
3 Tbsp olive oil
3 large carrots, peeled and diced
3 stalks celery, diced
1 large onion, finely diced
8 cloves garlic, minced
a pinch of salt
(1) 32 oz container chicken stock
4 C water
1 bay leaf
2 C noodles of your choice, I used gluten free elbows
Juice of 1 lemon, plus more for serving
1/4 C to 1/2 C dried dill, chopped

Instructions

Preheat oven to 375 degrees (F). Line, a 9×13 baking dish with parchment paper or foil and lightly, grease it with non-stick cooking spray.

1. Place chicken breast in the previously prepared large baking dish and drizzle with two tablespoons of oil and sprinkle with spices. Place in the oven and bake for twenty-five to thirty minutes, flipping the chicken halfway through cooking. Once the chicken is done cooking, pull into small pieces using two forks.

2. While the chicken is cooking, make the soup. Heat olive oil in a large, pot over medium heat. Combine the carrots, celery, and onion, and cook – occasionally stirring – for eight-nine minutes. Add the garlic and salt and cook for one minute before adding the bay leaf, water, and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for ten – fifteen minutes, or until the vegetables are tender and the pasta al dente. Mix in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve immediately. Yummoelicious!! 🙂

Court’s cooking notes

* You can cook the noodles in the broth (as instructed in the recipe), but if you intend to have a lot of leftovers, you may also choose to cook the noodles in a different pot, then stir them into each bowl right before serving. This helps keep the noodles fresh and not soggy.

Source Baker By Nature

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Here’s my veggie mason jar trick that I have mentioned a few times in some of my posts and occasionally do whenever I have to cut up various vegetables for certain recipes. Then I stick them in the fridge until I’m ready to start cooking. It’s really convenient because it makes the cooking go a little faster.

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My favorite recipes 

Chicken Buffalo Soup 

Crockpot Spaghetti & Meatballs

Insanely Addicting Pecans 

Crock pot King Ranch Chicken

Chilly and Cloudy night = delicious soup

My family and I are huge soup eaters. We particularly enjoy it on the days when it gets really chilly and cloudy. On Wednesday we had another overcast and cold evening, a perfect night for a soup supper.

I made this warm, savory, and hearty Crock Pot Chicken and Wild Rice Soup. It’s a healthy, fast and easy crock pot recipe for those hectic nights and cold, cloudy days. Simply add the ingredients into the crock pot and then you can continue on with your day.

I’ve included some of my favorite soups and chili recipes towards the bottom that I have made this year.

Crock Pot Chicken and Wild Rice Soup

Ingredients

1lb chicken breasts
1/2 small onion, minced
2 carrots, minced
2 celery stalks, minced
2 garlic cloves, minced
1/4 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried rosemary
One large or two small bay leaves
2 Tbsp butter
6 C chicken broth
3/4 cup wild brown rice blend

Directions

1. Place the chicken into the bottom of your 6-quart crock pot and put the rest of the ingredients on top. Then cover and cook on LOW for six-eight hours or until the chicken and rice is cooked through. The chicken will cook in the broth and add more taste to the soup.

2. About forty-five minutes or so before serving, shred the chicken then stir back into soup. Cover and continue cooking until you’re ready to eat.  Serve warm with crackers. Enjoy! 

Source Iowa girl eats

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My favorite soups and chili

Skinny Butternut Squash soup

Creamy Broccoli Cheese Soup

Crockpot Buffalo Chicken Soup

Not all non-spicy soups are tasteless

A Texans Favorite

Not Just For Cowboys

Skinny Butternut Squash soup

I love having Wednesdays as my slow cooker/crockpot day. It’s really nice to have one day out of the week where I have to do little or no preparation for dinner lol. So then I can have the whole day to myself to do some chores and other miscellaneous stuff. Haha!

However, yesterday after my morning workout, this time, it was an entirely different story. Why might you ask??? Because I had to wrestle with a butternut squash (In other words had to remove the skin, it took forever lol.) and yes I do admit that I did get a little irritable lol, during my scuffle with the vegetable. Although I was determined to show it who’s boss and yes, of course, I did win! The result of me defeating the butternut squash was that I prepared this incredibly delicious not to mention healthy butternut squash soup. The soup almost has the consistency and the taste of applesauce but with a kick.


Give this soup a try, because I promise you 100% you’re gonna LOVE it!!!!!


Skinny Crockpot Butternut Squash Soup

Ingredients

4-pound butternut squash
3 apples
1 sweet onion
1 medium white onion
32 oz Pacific Organic Reduced Sodium Chicken Broth
2 bay leaves
1 Tbsp rosemary and garlic blend seasoning
½ tsp salt
¼ tsp black pepper
1 Tbsp Olive oil

Optional*:

reduced-fat sour cream, fresh chives, chopped, *Optional ingredients does not include in nutrition calculations.

Instructions

Preheat oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down. Peel and dice apples and add to your crockpot. After squash and onions have cooled, remove skin and chop squash.

3. Add the squash to the slow cooker. Dice the onions and add to slow cooker. Add chicken broth, rosemary and garlic blend, salt and pepper to slow cooker. Stir all ingredients to combine and cook on high for four hours or on low for eight hours. After squash has cooked, discard the bay leaves and using an immersion blender or blender, blend to desired consistency. To serve, top with an (optional) tablespoon of light sour cream and fresh chives.

Source Skinny Mom

CREAMY BROCCOLI CHEESE SOUP

I love Panera Bread’s soups. Here are some of my favorites: loaded baked potato, tomato basil, and creamy broccoli cheese. And oh let’s not forget about the bread bowls lol. Yum yum! 😀 Lol, so anyway I want to share with you a creamy broccoli cheese soup recipe and no it’s not Panera Bread’s copycat version, but it is similar. One of these days I will share the copycat one with you too. 🙂 This creamy, cheesy, warm and cozy broccoli cheese soup is excellent for a chilly, rainy day. This soup will warm you up from the inside out.

What is your favorite soup?

CREAMY BROCCOLI CHEESE SOUP

Directions

5 Tbsp salted butter
1 C. white onion diced (about ½ a large onion)
2 cloves garlic, finely minced
¼ tsp dried thyme
⅓ C. flour
2 C. chicken broth
¼ tsp. nutmeg
2 bay leaves
2½ C. milk
¾ C. half and half
3½ C. chopped, fresh broccoli pieces
2 carrots, peeled, grated
2 C. freshly shredded cheddar cheese
3 Tbsp. Parmesan cheese shredded or grated
1/8 tsp. salt
1/2 tsp. pepper

Directions

1. Melt the butter in a medium saucepan over medium heat. Combine the onion and sauté for seven minutes or until the onion starts to turn translucent. Then add the garlic and thyme and continue to cook for one minute.

2. Mix in the flour and continue to cook for another minute, stirring constantly. Whisk in the broth, nutmeg, bay leaves, milk, and the half and half. Cook and frequently stirring until the mixture begins to boil, approximately six-nine minutes.

3. Add the broccoli pieces along with the grated carrots. Allow the broccoli to get slightly tender, about six-eight minutes. Turn the heat off, remove the pot from the stove, add in the cheddar and parmesan cheese. Season with salt and pepper to taste. Serve warm with crusty French bread.

Source Little Spice Jar

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Lasagna Soup

This past weekend while I was watching day one of the Olympics I was going through some old Penzeys magazines and clipping out some recipes to put into my ginormous homemade cookbook. (lol I found 30+ recipes), and I came across this lasagna soup recipe. I, of course, became very excited about wanting to prepare it as I am a huge enthusiast of soup and lasagna.

Making the soup was relatively easy and it was very yummy.
Also, It tastes just like lasagna but takes less time. I promise! 🙂
I almost forgot lol it’s full cheese. Yum! Haha, that’s one of my favorite things about this soup.

Lasagna Soup

Ingredients

1 lb. ground beef
2 Tbsp. Olive oil
1/2 C. white or yellow onion, diced (1 medium onion)
1 green bell pepper, seeded and diced
4 garlic cloves, pressed or minced (1 tsp. PENZEYS MINCED GARLIC)
3 C. chicken broth (3 C. water with 2 tsp. CHICKEN SOUP BASE)
1 14.5-oz. can diced tomatoes
1 15-oz. can Goya tomato sauce
1 tsp. Penzey’s TUSCAN SUNSET
1 tsp. salt
1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp. GARLIC SALT (or ½ tsp. GRANULATED OR ROASTED GARLIC)
1/4 tsp. CRUSHED RED PEPPER FLAKES (optional)
1 tsp. CALIFORNIA BASIL
1 box of noodles (I used a 16 oz. box of Barilla’s elbow)
3/4 C. grated Parmesan cheese
1 1/2 C. shredded mozzarella cheese

Directions

1. In a large skillet pour in the oil and brown the ground beef with the onion, green pepper, and garlic, stirring regularly, for about ten minutes. Add the chicken broth, tomatoes, tomato sauce, SEASONING OF CHOICE, salt, PEPPER, GARLIC SALT, CRUSHED RED PEPPER and BASIL. Stir. Bring to a boil over medium-high heat. Cook for two minutes and then reduce the heat to a simmer.

2. Cover and cook for thirty minutes, stirring occasionally. Add the noodles and cook until soft, about fifteen minutes. When ready to serve, stir in the Parmesan cheese. Scoop into bowls and sprinkle with mozzarella cheese.

Source Penzey’s Spices