Soups

 This star indicates that I have tried and like the recipe!
 * Sweet Potato Soup
 * Italian Sausage and Bow Tie Soup - Not my favorite recipe. :(
 * Beef, Lentil, and Couscous Soup
 * Shell & Bean Soup
 * Pasta & Meatball Soup
 * Minestrone Genovese
 * Squash & Yam Soup with Prosciutto
 * Tortellini & Chicken Soup
 * Harvest Turkey Soup
 * Winter Minestrone
 * Spiced Cream of Pumpkin Soup
 * Albondigas Soup[[image:small-star.png link="Soups#Albondigas%20Soup"]]
 * Chicken Rice and Velveeta Soup[[image:small-star.png link="Soups#Velveeta%20Chicken%20Soup"]]
 * White Turkey Chili[[image:small-star.png link="Soups#White%20Turkey%20Chili"]]
 * Taco Soup[[image:small-star.png link="Soups#Taco%20Soup"]]
 * Spicy Chicken Stew[[image:small-star.png link="Soups#Spicy%20Chicken%20Stew"]]
 * Black Bean Soup with Sausage[[image:small-star.png link="Soups#Black%20Bean%20Soup%20with%20Sausage"]]
 * Hearty Hamburger Soup[[image:small-star.png link="Soups#Hearty%20Hamburger%20Soup"]]
 * Speedy Cassoulet[[image:small-star.png link="Soups#Speedy%20Cassoulet"]]
 * Alton's Lentil Soup
 * Freezer Potato Soup[[image:small-star.png link="Soups#Freezer%20Potato%20Soup"]]
 * Chicken Noodle Soup[[image:small-star.png link="Soups#Chicken%20Noodle"]]
 * Quick & Savory Minestrone [[image:small-star.png]]
 * Crockpot Chicken Tortilla Soup [[image:small-star.png]]
 * Turkey and Wild Rice Soup [[image:small-star.png]]
 * Vegetarian Kale Soup
 * Pasta e Fagioli Soup
 * CrockPot Black Bean Soup
 * Easy White Chicken Chili
 * Lasagna Soup
 * Italian Wedding Soup
 * Sausage and Corn Chowder[[image:small-star.png link="@http://hip2save.com/2013/10/28/slow-cooker-sausage-corn-chowder-recipe/"]]
 * Chicken Noodle Soup

__Sweet Potato Soup__
 * 4 medium-large sweet potatoes, peeled and diced
 * 6 c. fat-free reduced-sodium chicken broth
 * 1 1/2 T curry powder
 * 1/4 c. tomato paste
 * 2 T lemon juice
 * 1/4 c. dry sherry
 * Salt and pepper
 * Cilantro leaves

1. In a 4 to 5 quart pan, combine potatoes and 6 cups of the broth. Bring to a boil over medium-high heat; reduce heat, cover, and boil gently until potatoes are soft enough to mash readily (about 20 minutes). With a slotted spoon, transfer potatoes to a food processor or blender; add curry powder and about 1/2 cup of the cooking broth. Whirl until pureed. 2. Return sweet potato puree to pan; stir in tomato paste, lemon juice, and sherry. (At this point, you may cover and refrigerate for up to a day.) 3. To serve, reheat soup over medium heat, stirring often, until hot. If soup is too think, thin with a little more broth. Season to taste with salt and pepper. Garnish with cilantro.

__Italian Sausage and Bow Tie Soup__
 * Low-fat Italian Sausage
 * 2 large onions, chopped
 * 2 cloves garlic minced or pressed
 * 5 c. beef broth
 * 1 can (about 28 oz.) pear-shaped tomatoes
 * 1 1/2 c. dry red wine
 * 1 T each dried basil and sugar
 * 1 medium-sized green bell pepper, seeded and chopped
 * 2 medium-sized zucchini, sliced 1/4 inch thick
 * 5 oz. (about 2 1/2 c.) dried farfalle (about 1 1/2-inch size)
 * 1/2 c. chopped parsley
 * Salt and pepper

1. Combine onions, garlic, and 1 c. of the broth in a 5 to 6 quart pan. Bring to a boil over medium-high heat and cook, stirring occasionally, until liquid has evaporated and onion mixture begins to brown (about 10 minutes). To deglaze pan, add 3 T of water, stirring to loosen browned bits. Continue to cook, stirring often, until liquid has evaporated and onion mixture begins to brown again (about 1 minute). Repeat deglazing step, adding 3 T more water each time, until onion mixture is richly browned. 2. Stir in sausage and 1/2 c. more water. Cook, stirring gently, until liquid has evaporated and meat begins to brown (8 to 10 minutes). 3. Add remaining 4 c. broth, stirring to loosen browned bits. Stir in tomatoes (break up with a spoon) and their liquid, wine, basil, sugar, bell pepper, zucchini, and pasta. Bring to a boil over high heat; reduce heat, cover, and simmer just until pasta is tender to bite (about 15 minutes). 4. Sprinkle soup with parsley. Offer salt and pepper to taste.

__Beef, Lentil, and Couscous Soup__
 * 1 large onion, chopped
 * 1 T minced fresh ginger
 * 1 t cumin seeds
 * 1 T curry powder
 * 10 c. low-sodium chicken broth
 * 8 oz (about 1 1/2 c.) lentils, rinsed and drained
 * 1 lb. lean ground beef
 * 1 t ground coriander
 * 1 t chili powder
 * 4 oz. (about 2/3 c.) dried couscous
 * 1/4 c. cilantro
 * Plain nonfat yogurt

1. Combine onion, ginger, cumin, and 1/4 c. water in a 5 to 6 quart pan. Cook over medium-high heat, stirring often, until liquid has evaporated and onion begins to brown. To deglaze pan, add 2 T water, stirring to loosen browned bits. Continue to cook, stirring often, until liquid has evaporated and onion begins to brown again. Repeat deglazing step, adding 2 T more water each time, until onion is light golden. 2. Reduce heat to low and add curry powder; cook, stirring, until fragrant (about 1 minute). Add broth and lentils; stir to loosen browned bits. Bring to a boil over high heat; reduce heat, cover, and simmer just until lentils are almost tender to bite (20 to 30 minutes). Meanwhile, mix beef, coriander, and chili powder in a bowl; shape into 3/4 inch balls. 3. Drop meatballs into soup. Stir in pasta. Cover and continue to simmer just until lamb is no longer pink in center (cut to test) and pasta is tender to bite (about 5 minutes). Ladle into bowls. Sprinkle with cilantro. Offer yogurt to add taste.

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__Shell & Bean Soup__
 * 1 small red onion, chopped
 * 1 t olive oil
 * 1 c. chopped celery
 * 4 cloves garlic, chopped
 * 10 c. fat #|free reduced-sodium chicken broth
 * 1 1/2 c. dried small pasta shells
 * 3 to 4 c. cooked or canned white beans, drained and rinsed
 * 1 c. shredded carrots
 * 1 package (about 10 oz.) #|frozen tiny peas
 * 1/2 c. #|grated Parmesan cheese

1. Set aside 1/3 c. of the chopped onion. In a 6 to 8 quart pan, combine remaining onion, oil, celery, and garlic. Cook over medium-high heat, stirring often, until onion is lightly browned (5 to 8 minutes). Add broth and bring to a boil. Stir in pasta and beans; reduce heat, cover, and simmer until pasta is almost tender to bit (5 to 7 minutes). Add carrots and peas; bring to a boil. 2. Ladle soup into individual bowls; sprinkle equally with cheese and reserved onion.

__Pasta and Meatball Soup__

For meatballs: For soup:
 * 1 lb. fresh ground turkey breast
 * 1/2 c. cooked couscous
 * 1/4 c. all-purpose flour
 * 1/4 c. water
 * 1/2 t ground coriander or dried basil
 * 14 c. fat-free reduced-sodium chicken broth
 * 1/3 c. reduced-sodium soy sauce
 * 1/3 c. lightly packed brown sugar
 * 3 T smooth peanut butter
 * 1/4 c. distilled white vinegar
 * 10 oz. (about 4 1/2 c.) dried pasta (medium-sized shape)
 * 12 oz. spinach (about 3 c. lightly packed), coarse stems removed, rinsed, and drained
 * 1/2 c. chopped red bell pepper
 * 1 t sesame oil
 * Cilantro
 * Crushed red pepper flakes

1. Mix ingredients for meatballs. Shape into 1 to 1 1/2 inch balls. Place balls slightly apart in a lightly oiled 10 by 15 inch baking pan. Bake in a 450 degree oven until well-browned (about 15 minutes). Pour off any fat. Keep warm. 2. Combine broth, soy sauce, sugar, peanut butter, and vinegar in a 6 to 8 quart pan. Bring to boil over high heat, stirring occasionally with a whisk. Stir in meatballs and pasta; reduce heat and boil gently just until pasta is tender to bite (8 to 10 minutes; or according to package #|directions). 3. Add spinach and bell pepper. Cook just until heated through (about 3 minutes). Add sesame oil and ladle into bowls. Garnish with cilantro. Offer pepper flakes to add to taste.

__Minestrone Genovese__

For pesto: For soup:
 * 2 c. lightly packed fresh basil
 * 1 c. freshly grated Parmesan cheese
 * 1/4 c. olive oil
 * 2 T pine nuts or slivered almonds
 * 1 or 2 cloves garlic
 * 2 large leeks
 * 12 c. fat-free reduced-sodium chicken broth
 * 2 large carrots, thinly sliced
 * 2 large stalks celery, thinly sliced
 * 2 cans (about 15 oz. each) cannelloni beans, drained
 * 10 oz. (about 2 1/2 c.) dried medium-sized elbow macaroni
 * 3/4 lb. yellow crookneck squash or zucchini, cut into 1/2 in. chunks
 * 1 large red bell pepper, seeded and cut into 1/2 inch pieces
 * 2 #|packages (about 10 oz. each) frozen tiny peas
 * Basil sprigs
 * Salt and pepper

1. In a food processor or blender, combine all pesto ingredients. Whirl until smooth. Season to taste with salt. 2. Cut off and discard root ends and green tops of leeks. Discard coarse outer leaves. Split leeks in half lengthwise and rinse well; thinly slice crosswise. 3. Combine leeks, broth, carrots, and celery in an 8 to 10 quart pan. Bring to a boil over high heat; reduce heat, cover, and simmer for 10 minutes. 4. Stir in beans, pasta, squash, and bell pepper; cover and simmer just until pasta is tender to bite (about 10 minutes). 5. Add peas and bring to a boil. Stir in 1/2 c. of the Pesto into soup. Serve hot or at room temperature if made ahead, let cool and then cover and refrigerate for up to a day;; bring to room temperature or reheat before serving. Garnish with basil. Offer salt, pepper, and remaining Pesto to add to taste.

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Albondigas Soup
Meatballs: 1 lb ground beef 3T rice (uncooked) 2 T onion (finely chopped) 1 clove minced garlic salt and pepper Mix everything together and then form into meatballs. Brown in skillet with olive oil.

Remaining soup ingredients: Water for broth (approx 3 quarts) 6 Beef bouillon cubes One can tomato soup One can (14 oz ) mexican style stewed tomatoes One can stewed tomatoes 2 c chopped carrots 1 c chopped celery 1/2 sliced onion A dash of crushed red pepperflakes Salt and pepper (to taste) 1 T dried cilantro

Combine everything in a large pot, including the meatballs. Bring to a boil, then let simmer for at least an hour, until vegetables are done and flavors have combined.

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Chicken Rice and Velveeta Soup

 * 3-4 lbs. cut up chicken
 * 1 tsp. salt and pepper
 * 1 onion chopped
 * 2 c. celery, diced
 * 2 c. carrots, diced
 * 2 c. potatoes, diced
 * 2 c. rice, uncooked
 * 4 boullion cubes
 * 2 c. water
 * 8 oz. Velveeta

Boil 1st 4 ingredients in soup pot. Cover, reduce heat, simmer 1 hr. Take out chicken and keep broth. Chop chicken and return to broth. Add onions and next 6 ingredients. Boil and reduce heat. Simmer 1 1/2 hours uncovered. May have to add broth. Add cheese and sitr until cheese melts.

=**White Turkey Chili**= 1 tsp. olive oil 1 lb. ground turkey (could also do chicken) 1 sm. Onion, diced //Cook turkey and onion in olive oil then add://

1 tsp. ground coriander 1 tsp. ground cumin ¼ tsp. salt 2 cans navy or small white beans (rinsed and drained) 1 can chicken broth 1 pkg. (10 oz.) frozen corn 1/2 can chopped mild green chiles 1 Tbs. cayenne pepper sauce (Tabasco) 1 c. chopped fresh cilantro leaves

Cook in crock pot on low 3 hrs. Add mozzarella cheese to top if desired.

=**Taco Soup**= 2 lbs. ground beef (cooked w/onion) 1 onion, chopped 3 cans stewed tomatoes 1 can kidney beans 1 can pinto beans 1 can corn 1 c. water salt & pepper 1 envelope Ranch dressing 1 envelope taco seasoning

Add all ingredients to cooked beef & onion. Cook 1 hour. Serve w/cheese & tortilla chips.

=**Spicy Chicken Stew** (values below show 1 ½ x recipe)= 4 ½ chicken breasts, cooked and shredded (bring our own) 3 cloves garlic 1 ½ c. chopped yellow onion ¾ c. chopped green pepper ¾ t. salt 1 ½ t. cumin 1 ½ T. chili powder 3 cans pinto beans or Kidney beans 3 cans diced tomatoes ¾ c. picante sauce 3 c. chicken broth

Back to Top =**Black Bean Soup with Sausage**= 1 ½ cups chicken broth 2 cups water 1 cup chopped onion 1 cup chopped celery (2stalks) 4 cloves minced garlic 1 t. ground coriander ¼ t. salt 1/8-1/4t. ground red pepper 2 cans (15 oz each)black beans, rinsed and drained 8 oz fully cooked polish sausage or smoked turkey sausage, chopped and cooked 3 T. dry sherry(optional)

Add all ingredients. Bring to boil, reduce heat. Cover and simmer 15 minutes or till vegetables are tender. Top with sour cream and cheese if desired. Makes 6 cups (4 main dish servings)

=**Hearty Hamburger Soup**= 1 ½ lbs ground beef or stew beef, browned 1 minced onion 4 minced carrots 3 celery ribs, sliced thin ½ cup barley 28 ounce can diced tomatoes 2 cups water 30 oz. beef broth 1 can (10.75 oz) condensed tomato soup 1 bay leaf 1 T. parsley 1 t. minced garlic ½ t. dried thyme Pepper to taste
 * When using a box of Trader Joe's Latin Style Black Bean soup, omit the chicken broth and ground red pepper. Cut the water to 1 cup.

Combine all ingredients and bring to boil. Reduce heat and cover; simmer for 2 hours,stirring frequently. Discard bay leaf before serving.

=**Speedy Cassoulet**=

32oz Chicken broth 1 can Great Northern beans(drained) 1 can diced tomatoes (don't drain) 1/2 chopped bell pepper 1/2 lb Kielbasa sliced to about 1/3 to 1/2 inch thick pieces

This will all go in a pot, bring to a boil and then simmer for 15 minutes.

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=Alton's Lentil Soup = Link to Video Recipe courtesy Alton Brown, 2006

Ingredients

 * 2 tablespoons olive oil
 * 1 cup finely chopped onion
 * 1/2 cup finely chopped carrot
 * 1/2 cup finely chopped celery
 * 2 teaspoons kosher salt
 * 1 pound lentils, picked and rinsed
 * 1 cup peeled and chopped tomatoes
 * 2 quarts chicken or vegetable broth
 * 1/2 teaspoon freshly ground coriander
 * 1/2 teaspoon freshly ground toasted cumin
 * 1/2 teaspoon freshly ground grains of paradise

Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

<span style="background-color: #ffffff; display: block; font-family: "century gothic",arial,verdana; text-align: left;">__ Potato Soup __ <span style="font-family: Arial,Helvetica,sans-serif;">30 oz bag of frozen, shredded hash browns <span style="font-family: Arial,Helvetica,sans-serif;">32 oz container of chicken broth. Veggie broth works fine too <span style="font-family: Arial,Helvetica,sans-serif;">1 can cream of chicken soup <span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup onion, chopped <span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp pepper <span style="font-family: Arial,Helvetica,sans-serif;">1/4 tsp garlic powder <span style="font-family: Arial,Helvetica,sans-serif;">8 oz cream cheese (not fat free, it wont melt in)

<span style="font-family: Arial,Helvetica,sans-serif;">In a large freezer bag, combine everything except cream cheese. Double up on your freezer bag and squeeze out any air to avoid freezer burn. Label it and put a date on it.

<span style="font-family: Arial,Helvetica,sans-serif;">Cooking instructions: Thaw soup and place mixture in crock pot. Cook on low for 6-8 hours or on high for 4-5 hours. About 1 hour before serving, add in the cream cheese and heat until thoroughly melted.

<span style="font-family: Arial,Helvetica,sans-serif;">This is great with toppings of cheese, bacon, green onions, and sour cream

=<span style="background-color: #ffffff; font-family: 'Arial Black',Gadget,sans-serif; font-size: 120%;">Chicken Noodle Soup =

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Recipe courtesy Tyler Florence

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Prep Time:2 hr 0 minInactive Prep Time: -- Cook Time:20 min

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Level:

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Intermediate

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Serves:

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">4 servings

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Ingredients

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">2 tablespoons extra-virgin olive oil

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">1 medium onion, chopped

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">3 garlic cloves, minced

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">2 medium carrots, cut diagonally into 1/2-inch-thick slices

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">4 fresh thyme sprigs

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">1 bay leaf

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">2 quarts chicken stock, recipe follows

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">8 ounces dried wide egg noodles

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">1 1/2 cups shredded cooked chicken

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Kosher salt and freshly ground black pepper

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">1 handful fresh flat-leaf parsley, finely chopped

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Directions

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Chicken Stock:

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">2 carrots, cut in large chunks

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">3 celery stalks, cut in large chunks

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">2 large white onions, quartered

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">1 head of garlic, halved

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">1 turnip, halved

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">1/4 bunch fresh thyme

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">2 bay leaves

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">1 teaspoon whole black peppercorns

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Yield: 2 quarts

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; line-height: 1.5;"> <span style="background-color: #ffffff; font-family: 'Arial Black',Gadget,sans-serif; font-size: 140%; line-height: 1.5;">Quick and Savory Minestrone Ingredients: Steps: http://shrinkingkitchen.com/quick-savory-minestrone/
 * 1 1/2 T extra virgin olive oil
 * 1 large onion, minced
 * 2 stalks celery, diced
 * 3/4 cup carrots, diced
 * 1/3 pound green beans, trimmed and cut into small pieces, about 1/2 inch (this will be about 1 1/2 cups)
 * 1 t dried oregano
 * 1 t dried basil
 * Kosher salt
 * Black pepper
 * 1 28 oz. can of no-salt-added diced tomatoes
 * 1 14 oz. can of crushed tomatoes
 * 3 T vegetable base (Better Than Bouillon)
 * 5 c. water
 * 1 15 oz. low-sodium kidney beans, drained/rinsed
 * 1 c. whole-wheat shell pasta
 * 1 c. barley
 * Shredded chicken (optional)
 * 1) Heat olive oil in large pot over medium-high heat.
 * 2) Add in the onion and cook until translucent, about 4 minutes.
 * 3) Add in the garlic, cook 30 seconds.
 * 4) Add the celery and carrots and cook until they begin to soften, about 5 minutes.
 * 5) Stir in the green beans, dried oregano and basil, 1/4 t. salt, and pepper to taste; cook for 3 more minutes.
 * 6) Add the diced and crushed tomatoes and the vegetable base and water to the pot and bring to a boil.
 * 7) Reduce the heat to medium-low and simmer for 10 minutes.
 * 8) Stir in the kidney beans, pasta, and barley and cook until the pasta and veggies are tender, about 10 minutes.
 * 9) Ladle into bowls and enjoy!

Crockpot Chicken Tortilla Soup

2 chicken boneless skinless chicken breasts 2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine) 1 can black beans, rinsed and drained 1 can kidney beans, rinsed and drained 1 can corn 1 onion, chopped 2 cans low-sodium chicken broth 1-2 cups of water 1 Tbsp garlic powder* 1 Tbsp chile powder* 1 Tbsp ground cumin* 1 Tbsp dried cilantro* tortilla chips sour cream shredded cheddar or Mexican blend cheese Instead of these spices, you could include a packet of Taco seasoning if you prefer.*
 * CROCKPOT CHICKEN TORTILLA SOUP **

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in Crock Pot and stir to mix. Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they’ll just fall apart on their own, but sometimes they need some help). Return chicken to Crock Pot, stir to combine. To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like.