I just got a request to "resend that email about the crockpot taco soup" so I thought why not share it with you all? Chicken Taco Soup is light on your wallet, waistline, and watch! Take 10 minutes prep time before work and it is ready by the time you get home! To quote my husband, "Out of a 1-10 scale, this meal is a 10." Enjoy!
Since it is the husband's birthday, I wanted to share one of his most favorite dishes ever... and it doesn't even come from my kitchen! It is actually one of mom's creations- although, now that I have the recipe, I sense he will be having me stir up a batch for him every now and again. Whenever it is his turn to make a dinner request, we all know the the Cream of Mushroom Soup will be making an appearance on the dinner table. Everyone is always happy to see it, even the couple of fun guys (my dad and brother) who don't even love the fungi. Last night's pot came out the best yet, so I asked mom to give me that exact recipe. And without further ado, here it is...
French Onion is a favorite soup of mine- pretty much a must order when I see it on a restaurant menu. Inspired by my gal pal, Lindsay, I decided to give a homemade version a try. It was not only easy to do, but delicious and eye appealing. This French Onion Soup makes a great starter to serve to dinner guests or to just spoil your loved ones without having to work too hard. With the help of my slow cooker, I wasn't a slave in the preparation process and you won't have to be either!
Thick & creamy, comforting, tasty, simple, pretty.... I could go on about how great this Loaded Baked Potato Soup is. Did I mention how easy it is to make (once you get passed the potato peeling part)? Inspired by the Crockin' Girls, I decided to give this soup a shot, but of course I had to lighten it up. No butter, no cream, yet it still had a richness that made super satisfying. If I was having one of my more obsessive calorie counting moments of life, I would have taken the "lightness" a bit further and used fat free cheese and turkey bacon, but since we were having company, I opted for the reduced fat cheddar and real bacon pieces. Believe it or not, the packaged bacon pieces only have 25 calories and a couple grams of fat per tablespoon- not too bad when you consider the flavor it adds (I don't think the soup would be complete without it).
The version is much lower in fat and calories than most of the other Loaded Baked Potato Soups out there, but I promise you all of the flavor is there. It tastes even better on day two!
This Tomato Basil Soup is a grown up version of the tomato soup we all new as kids. The added ingredients of this recipe add subtle flavors resulting in a mature taste, but still has a trace of the classic version. The soup makes a great accompaniment to a grilled cheese sandwich or can be served as a starter course along with Parmesan Toast, which I explain how to make at the end of the recipe. While I use canned tomatoes, of course you could use fresh ones- I just suggest skinning them first and removing the seeds.
If you've got still got leftover turkey in the fridge, it's time to get rid of it. This is one last meal that will morph Tom into a delicious, light and healthy soup that everyone will enjoy. I raided the veggie bin, used the last of the turkey, and added in some fun star-shaped pasta to make this a complete meal. The flavors came together perfectly as is, but the soup is really a versatile concept. Toss in green beans, corn, or whatever other veggies you've got to make your own version.
I love all things pumpkin (pie, cream cheese, and lattes to name a few), yet I've never made the effort in my own kitchen to cook up something with this versatile fruit (yep, it's a fruit). After picking out a nice 2 pounder ("they" say the smaller ones are better), which I was originally super excited about for the seeds, I decided that a soup would be a good beginner's experiment. I will admit that preparing the pumpkin (dissecting, roasting, etc) is not quite as easy as popping open a can of puree, but the work is rewarding - I intend on picking up a few more pumpkins and seeing what other magical, wintry recipes I can come up with.
As usual, I did my best to make this Pumpkin Ginger Soup light in calories and fat. The soup still had a creamy, thickness to it and that would be thanks to the "ginger" ingredient I used. I had some Gingersnaps leftover from the Saurbraten recipe and loved what they did to the consistency of the sauce so much, that I decided to use a couple to spice up this soup. The addition gave the soup great texture and flavor. We enjoyed the soup so much, the husband has requested it for Thanksgiving- what a great idea, especially since it can be made ahead of time!
Holy frijoles! These Black Beans will complete your favorite Latin meal like Lechon Asado or Ropa Vieja, but also have enough flavor to be eaten solo as a soup. I cheat by using canned beans instead of dried ones (hey, I'm only half Cuban so I can take short cuts like that) and I think the canned work better for the slow cooker in my opinion because they won't turn to mush if you leave them in there a long time. You could of course use dried beans but that would require soaking them overnight. Nonetheless, these beans are delicious and I could eat them just about everyday with fresh white rice. Speaking of rice, check below the recipe for bonus tips on using a rice cooker!
Chili is one of my husband's favorite meals I make and I like it too because it tastes good, is easy to make, and it makes a dollar go a long way. This particular recipe is great for us because we eat half of the pot right away and then freeze the other half for another day (we just had a leftover batch this week). And I know there are Texans out there that will read this and want to hunt me down and beat sense into me since "real chili doesn't have beans," but honestly, I love beans in my Chili! We like our chili to have a kick, but I've definitely made mild versions for friends who don't do spicy. The way I control that is to use different varieties of canned diced tomatoes (mild, medium, etc.). This is a great recipe to enjoy on a "chili" winter day!