Taco Chicken Soup

This is one of those recipes that everyone wants a copy of after you make it and no one can believe how easy it is.

* 1 envelope taco seasoning
* 32 oz V8 juice
* 16 oz salsa
* 1 can black beans, rinsed and drained
* 1 can kidney beans, rinsed and drained
* 1 can corn, rinsed
* 2-3 chicken breasts, sliced/cubed

Combine all ingredients in crockpot and cook on low 4-6 hours. Serve with corn chips.

Hello winter, hello soup

So, this season and pregnancy have brought about many changes in the McKeeby household. 1 being a switch to hearty soups and 2. being lots of meat. I will eventually change the title of my blog, but for my baby's sake, this is no longer a vegetarian blog. Not because it wasn't healthy enough, but because this baby GIRL wants meat, meat, and a side of dairy. VERY different from her mom's usual meals. I keep thinking since she gets to be in control now, maybe I can be in control when she's born.

Below are a few soup ideas. I never follow a recipe for soups, they are ideas that vary every time we eat. Feel free to adjust to your liking.

Ham and Bean Soup

* 1 16 oz bag northern beans

Toss beans in crock pot, cover with water, and cook for 2-3 hours on low.

* water/broth

* leftover ham and hock

* carrots, sliced

* onion, diced

* several cloves of garlic, diced

Drain water and add fresh water, broth, leftover thanksgiving ham, sliced carrots, onions, and garlic. Cook on low until beans are soft and ham is falling apart.

Chicken and Veggie soup (2 days, 2 meals, 1 pot)

This is perfect for my husband who doesn't like the same meal too many times and for me who doesn't like to clean more than 1 pot.

* 1 whole chicken

* tomato sauce

* chicken/veg broth

* potatoes, diced

* veggies, diced (carrots, squash, onions, garlic, peas, spinach, etc)

* seasonings

Toss chicken (don't forget to take out the insides) in crockpot on low, while you are at work with tomato paste and a small amount of water. I usually do this from 7am to 4 or 5pm-ish. Remove chicken skin and bones. Enjoy chicken for dinner with your choice of sides.

When done, toss chicken pieces back into crock pot with broth, veggies, potatoes, and your choice of seasonings (I like rosemary and garlic, or thyme). In the morning, pour into tupperware containers for lunch :)

You could also sub beef chunks for the chicken and toss all the ingredients in the crockpot at once for a delicious Beef and Veggie Soup.

*Freeze any leftovers for when you're feeling sick or lazy.

Broccoli Cheese Soup

* Olive Oil
* 1 onion, diced
* 2 cloves garlic, diced
* 1 large potato, peeled and finely diced
* 1 bunch broccoli, chopped
* 2 cups cheese ( I used cheddar, but you could use whatever suits yoru fancy)
* 1/2 cup heavy cream

In a saucepan, saute onions in the olive oil until soft. Add in garlic and stir for a minute, until flavors are released. Add the potatoes and 3 1/2 cups of water and bring to a boil. Let simmer for about 5 minutes. Add the broccoli and let cook for about 7-10 minutes. Using a blender, puree the soup.
When you have desired consistency, pour back into pan and add cheese and heavy cream on low heat until heated through.
This is best served with gluten free bread on the side.
(the picture shows a piece of GF toast that I was dipping to taste test)

Modified from a Rachel Ray magazine recipe

Super EASY Tomato Soup

Its been raining hard for 5 days straight. Its time for a lazy night with soup and the couch.

* Extra virgin olive oil
* 1 medium onion, diced
* 1 clove garlic
* 1 can italian seasoned diced tomatoes

Saute onions until soft, add garlic for about a minute. Place sauteed onions, garlic, and canned soup in blender and puree. Place back in pot for 5 minutes to heat through. Enjoy with a grilled cheese :)

Tomato Basil Soup

* 6-8 roma tomatoes, diced
* 1 onion, diced
* 4 cloves garlic, minced
* 15 basil leaves
*1/4-1/3 cup half and half or cream
*1/2 tsp salt ( I use garlic salt)










Saute tomatoes, onion, and garlic in olive oil for about 5-10 mins. Use immersion blender or pour all cooking ingredients plus basil into a blender. Blend until smooth. Return to pot, add half and half/cream, salt, and allow to heat through.

I personally think this soup is just as good without the cream. Plus, then you have a lovely vegan soup. I enjoyed it more the 2nd day once the flavors had more time to blend.

Spicy Collard and Black-eyed Pea Soup

Ringing in the New Year with hopes of good luck and prosperity
makes 3-4 servings

*3 cup broth
*1 cup black eyed peas
*2 gloves garlic, diced
Put in crock pot on high for one hour

*1 onion, diced
*1 celery stalk, diced
*1 bell pepper, diced (I used a roasted red pepper, but any would do)
*1 can tomatoes
*2 tsp hot sauce
*1 tsp Southwestern salt blend (a mix of salt, chipolte, oregano-use whatever you have)
*collards, chopped (no idea how much since I picked it myself (1/2 pound? 2-3 cups?)
Add remaining items in crockpot on high for 3 hours.

If you need to get it all done at once, you can put everything in at one time. I wanted the peas to be soft, without overcooking the collards. 3-4 hours on high, 6-8 hours on low.

Garden Vegetable Soup

According to weight watchers, this is a zero point meal. Unless of course you are like me and eat it with a side of garlic bread. mmmm...

6 cups broth (chicken or veg)
2 carrots, diced
1 large onion, diced
5 cloves, minced garlic
1/2 cabbage, chopped
1/2 pound green beans
3 tablespoons tomato paste ( I use pasta sauce)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 small jalapeno (use more or less depending on your taste)
1 large zucchini, diced

Pour olive oil in a pan and allow to heat on med for 1 min. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients, except for the zucchini and bring to a boil. Cover, reduce the heat to medium, and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!

*modified from Veggie Venture

Santa Fe Chowder

*VEGAN "Pantry meal" This soup is fast, delicious, and easy to make (since most the ingredients can be kept on hand in the pantry). A great fall soup. Light pumpkin flavor with a nice, thick consistency.

1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 teaspoon cumin
1 15-oz can pumpkin
1 15-oz can tomatoes (fire roasted, w/ lime andcilantro, or w/ green chiles for added spice)
1 4-oz. can roasted green chiles
1 can corn
1/2 cup salsa
1/2-1 cup broth to thin chowder, as needed
1 cup lite coconut milk
Chopped cilantro, to taste
Juice from 1 fresh lime

Heat the oil in a soup pot and add the garlic, cumin; stir for one minute to mingle flavors. Add the pumpkin, tomatoes, green chiles, corn, and salsa. Mix together.

Add the broth. Heat through to a simmer, and then add the coconut milk. Top with cilantro and heat through slowly. Add the fresh lime juice. Stir. For more spice, sprinkle a few dashes of cayenne pepper and mix in.


*modified from Karina-s Kitchen- Recipes from a Gluten-Free Goddess: Santa Fe Pumpkin Chowder

Zucchini Soup

*I used the following as a guideline, feel free to tweek quantities.
**Serves 1-2

• 2-1/2 cups zucchini chunks
• 1 tablespoon butter or olive oil
• 1/2 large potatoes, peeled and chopped
• 1/4 onion, chopped
• 1/2 cup vegetable broth
• 3/4 teaspoon chopped dried rosemary
• 3/4 teaspoon dried savory
• 3/4 teaspoon fresh basil
• 3/4 teaspoon chopped fresh parsley
• 1/4 cup milk

Heat butter in pan and saute zucchini, potato, and onion about 10 mins. Add broth and dried herbs. Heat 10 more mins until potatoes are soft. Blend soup in a food processor to create a puree. Pour back in pan and add milk and fresh basil. Heat through.

EASY Black Bean Soup for 2

*1 can black beans
*1 cup vegetable broth
*1/2 cup salsa
*1 tsp ground cumin
Optional: top with green onions or cilantro and lime

Pour 1st 4 ingredients into a food processor and blend. Pour in pan and heat on stovetop (or in microwave) until heated through. Add additional toppings, if desired. Best served with corn chips or quesadillas.

Corn and Salsa Tortilla Soup

* 1 jalapeno (or 3 poblanos, broiled for 10 mins)
* 6 corn tortillas, halved then cut crosswise into 1/2in thick strips
* 3 T olive oil
* 1 tsp ground cumin
* salt
* 6 ears corn, scraped from cob (or 20 oz frozen, if you can't get fresh corn)
* 1 red onion, chopped
* 3 cloves garlic, chopped
* 4 cups vegetable broth
* 1 can (14.5oz) fire roasted tomatoes
* 1 avocado
*1 lime, halved
*optional: sour cream, cheddar cheese

Preheat oven to 400. Toss tortilla strips with 1 T oil and cumin. Bake 10 mins and season with salt.
Meanwhile, in a large, deep skillet heat 2 T oil over medium-high heat. Add corn and cook until charred at edges (10-12 minutes). Add the onion, garlic and cook until onion is soft (about 5 mins). Stir in brother, tomatoes, and peppers. Add salt and pepper if desired.
Divide the tortilla strips among 4 bowls. Add the avocado and a squeeze of time. Pour the soup over the avocado. Top with cilantro.
Optional: serve with cheese or sour cream (obviously the options are not vegan friendly)

The picture doesn't do it justice. Its a wonderful mix of flavors; sour lime, spicy peppers, sweet avocado and corn, fresh cilantro, salty tortillas, and firey tomatoes