Happy December!

We are *STILL* waiting for cold weather here in Florida, but something about fall/ winter makes me ant to eat. all. the. soups.

I have made three different soups in the last two months (which doesn’t seem like a lot, but still)

First, in October, I made a Crock Pot French Onion Soup. We took this one to Disney with us and made it in coffee mugs there. It was a little strong on the thyme for me, so next time I will dial it down to 1 teaspoon.

Anywho, here’s that recipe:

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Crock Pot French Onion Soup

1 HUGE onion
1 tsp thyme
EVOO
1 container Beef Broth
2 Bay Leaves
2 tsp onion powder
salt & pepper to taste
2 tbsp minced garlic
1 loaf French Baguette
Thick sliced cheddar cheese

Cook onion with EVOO and thyme until tender. Add to Crock Pot. Add beef broth and spices. Cook on low for 8 hours.

Place soup in coffee mug, place French baguette and cheese on top and broil for 5 mins or until cheese is nice and melty and brown.

The next soup is super easy: Chili.

Don’t get me started on Texas chili vs. everywhere else. This is one of my favorite soups to make because both my kids actually eat it.

For this recipe, I used 1/2 venison sausage and 1/2 ground turkey. But you can use any kind of ground meat.

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Venison Chili

1 can organic tomato paste
1 can organic diced tomatoes
1 can organic dark red kidney beans
1 lb. ground venison
1 packet of Mrs. Dash salt-free Chili seasoning

*Tip: I always drain my kidney beans, but not my tomatoes.*

For my chili, my kids prefer the Mrs. Dash salt-free chili seasoning. Last time, I got the Brown Bag and it was WAY to spicy for all of us.

Add-ins:

Shredded Cheese
Diced Avocado
Plain Greek Yogurt (or sour cream)
Mini Saltines

I can also pack this up in a thermos for my older one and she will eat it at Preschool for her snack! Score!

My last soup, I just made last night: Loaded Baked Potato Soup

This one was a Crock Pot Recipe as well. Although I thought it was a little watery, the taste was awesome!

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Crock Pot Loaded Baked Potato Soup

1 package Simply Potatoes with diced onion (not seasoned, just diced potatoes and onions)
1 container organic low sodium chicken broth
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/8 tsp red pepper
carrots (I just diced up a couple baby carrots)
1 1/2 cups milk (I used 2%, the original recipe called for half-and-half)
1 1/2 cups cheese (I used organic cheddar)

Add-ins:

More shredded cheese
Turkey bacon
Plain Greek Yogurt (or sour cream)
Chives or green onions

I ended up having to add 3 tbsp of corn starch to this recipe as well to try to get it to thicken up. I’m hoping that the leftovers will be thicker.

That’s it for now! I hope you try these out and if you have any questions, feel free to comment below!

Happy Slurping!