2 cans tomato soup
1 tsp oregano, dried
4 cups chicken broth, low sodium
1 jalapeno, fresh, sliced
1/2 c diced onion
2 minced garlic cloves
1/4 cup lime juice
Heat 2 tablespoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, and oregano and cook for 1 minute more. Add the broth and tomato soup, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
Serve the soup topped with a dollop of sour cream & diced avocado.
Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, and oregano and cook for 1 minute more.
Add the broth and tomato soup, bring to a boil, then reduce the heat to low and simmer for about 10 minutes.
Stir in lime juice.
A dollop of sour cream and diced avocado, its adds a little creaminess and helps with the spicy jalapeños
Slow Cooker Minestrone Soup
4 cups low-sodium vegetable stock or chicken stock
1 1/2 cups water
2 (14.5 oz) cans diced tomatoes
1 cup diced celery (3 stalks)
1 cup diced carrots (2 carrots)
1 cup diced yellow onion (1 small)
1 Tbsp chopped fresh parsley (or 1 tsp dried)
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried crushed rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste
1 1/3 cups diced zucchini (1 small)
4 cloves garlic, minced
1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
1 cup French green beans, chopped
2 cups slightly packed chopped fresh spinach
Finely shredded Romano cheese or Parmesan cheese, for serving
Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, French green beans and bay leaves to a 6 or 7-quart slow cooker.
Season with salt and pepper to taste and cook on low heat 6 – 8 hours or high 3 – 4 hours.
Add in zucchini, garlic, white beans and cook on high heat.
Stir in spinach and cook several minutes until heated through.
Serve warm topped with Romano cheese or Parmesan cheese.
You can also boil some pasta for those who want some.
Chicken Chickpea Soup, Say that three times fast 🙂
Ok well I’m still sick and everyday seems to get worse with a whole new batch of symptoms. I feel like Crap!!! I came up with this soup today since all I’ve been eating has been in liquid form. I better have a
good great weigh-in after all this pain and suffering!! Anyhow I came up with this really yummy recipe.
It’s 13 carbs per bowl and it’s so very worth it.
Chicken Chickpea Soup
4 tablespoons olive oil
2 tablespoons garlic, minced
½ onion, chopped
1/2 teaspoon salt, more to taste
1/4 teaspoon oregano
1/4 teaspoon ground black pepper
Pinch of cayenne
2 celery stalks, diced
6 cups chicken broth
1 can (15 ounces) chickpeas, drained
1 Tablespoon chopped parsley
Heat 2 Tbl oil in a large soup pot over high heat. Add onion, 1 Tbl garlic, celery, salt and sauté until onions and celery starts to soften, about 10 minutes.
Add broth to pot and bring to a simmer for 15 minutes.
Puree vegetables with a hand blender.
Add oregano, black pepper and cayenne.
In a small pan add 2 Tbl oil and 1 Tbl garlic add chickpeas and parsley.
Sauté for 5 mins and add to soup.
Yield: 6 to 8 servings.
2 Tablespoons extra virgin olive oil
2 cups water
3 cups reduced-sodium chicken broth
1/4 teaspoon black pepper
1 bunch fresh swiss chard, chopped spinach
1 small onion, diced
2 celery stalks, diced
1 oz finely grated Parmigiano Reggiano cheese
In a large pot add oil, onions, celery and sauté until onion are translucent. Then add swiss chard and sauté for 5 mins. Then add water with broth, and pepper over moderate heat until hot.
Simmer, covered, stirring occasionally, until swiss chard is tender, about 8 minutes.
Serve with freshly ground pepper and a sprinkle of grated cheese.