Crockpot Vegetable Beef Soup

 

Ok this is my actual photo of the actual soup that I made because I totally did NOT follow the recipe. I am just too lazy to brown the meat and I prefer the dump everything in and forget it method. LOL

Here are ingredients: 

• 1 1/2 pound  beef stew meat cut small
• 2 teaspoons salt 
• ¼ teaspoon black pepper
• 3-4 cups low sodium beef broth 
• onion powder or you can dice up a fresh onion
• garlic powder or fresh garlic chopped fine 
• 4 potatoes diced 
• 1 14.5-ounce can diced tomatoes
• 1 can tomato sauce (8 ounces)
• 3 tablespoons tomato paste
• 2 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon granulated sugar
• 1 lg bag of frozen mixed vegetables or diced fresh vegetables of your choice
• Chopped fresh parsley optional for serving

Dump it all in the crock pot and cook for 8 hrs on Low   Serve with warm crusty bread if you like.

Crock-Pot Salsa Verde Chicken Soup

 

Made this tonight and we really like it! I did not use the jalapenos and I had put in too much cilantro so we had to fish that out halfway as it was too bitter but other than that we love this and will make it again! Also I have substituted white cheddar cheese for the Cotija cheese on top and IMO it's just as good.

YIELDS:6 - 8

PREP TIME:0 HOURS 15 MINS

TOTAL TIME:6 HOURS 15 MINS

INGREDIENTS

1 lb. chicken breast

1 1/2 c. corn, frozen or canned

2 cans white beans

1 c. salsa verde

1/4 c. chopped cilantro, plus more for garnish

1 small red onion, chopped

2 jalapeños, minced

kosher salt

Freshly ground black pepper

6 c. chicken broth

Avocado slices, for garnish

Tortilla chips, for garnish

Cotija, for garnish (optional)

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DIRECTIONS

1. In a Crock-Pot, combine chicken, corn, white beans, salsa verde, cilantro, red onion, and jalapeños. Season generously with salt and pepper then pour chicken broth over ingredients.
2. Cover and cook on low until the chicken is cooked through and easy to shred, 5 to 6 hours.
3. Take chicken out of Crock-Pot and transfer to a medium bowl. Shred using two forks, then return chicken to Crock-Pot. Season with more salt and pepper, if necessary.
4. Serve warm with avocado, tortilla chips, and cotija.

https://www.delish.com/cooking/recipe-ideas/recipes/a57593/crock-pot-salsa-verde-chicken-soup-recipe/