Veggie Soup

Veggie Soup by Rachel Ray

Ingredients:

2tbsp of EVOO (extra virgin olive oil)

1 medium onion

3 cloves of garlic

3 Idaho potatoes

2 small zucchini or 1 large zucchini 

1 28 ounce can roasted dice tomatoes

4 cups of chicken broth

1 cup of basil leaves

1 cup of grated parmesan cheese

salt and pepper to taste

(4 servings)

Kristi's Way:

I put everything chopped in my crock pot on high for 4-5 hours.  I also add chopped carrots and chopped celery just because I feel every soup should have some!  And if I happen to have boneless, skinless chicken thighs I will chop and add to make it a bit heartier, so then it's more like a chicken and veggie soup!

Enjoy!

White Bean Stew

It's officially Fall!

Soup and stew season is here...Yay!
Here is another recipe to add to your recipe box:

Ingredients:

1 can 14 1/2 ounce chicken broth

2 cups of shredded carrots

2 cans of cannellini beans

3 cups of cubed poultry (turkey or chicken)

3/4 tsp dried italian seasoning

1/4 cup grated Parmesan cheese

1 tbsp chopped parsley

Crusty bread on the side :)

Directions:

1. Bring broth to simmer, add carrots and 1 can beans, mash 2nd can of beans and add.

2. Stir in meat and season.

3. Cover and simmer 5 minutes.

4. Stir in Parmesan and parsley.

5. Serve with crusty bread.

Kristi's Way:

I like soup/stews to simmer all day so I can chop and prepare and leave all day without worrying about it so I chop all of my ingredients (I also add an extra cup of broth) and put in my crock pot on high for 4-6 hours!  The smell of soup in the house is my favorite!