Filling soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T Veg or Olive Oil2 T Fine Dice Red Onion1 Can Whole, Peeled Tomatoes (chopped fine dice)1 Large can Tomato PasteI cube Chicken Bouillon1/2 C Sliced Baby Carrots12 Button Mushrooms, sliced2 Smaller Russet Potatoes, quartered lengthwise and sliced thin2 Chicken Thighs, chopped into smaller than bite size piecesBones From Chicken ThighsBones from 2 Pork chops, with a small amount of meat left on them1 can Corn, drained1can Kidney Beans, drained1/2 cup Frozen Green PeasSalt and Pepper as desiredBasil, sage, cayenne, chili powder and garlic powder to taste.
In a slow cooker or dutch oven, heat one tablespoon of vegetable or olive oil on medium for a dutch oven, high for a slow cooker.
Add the diced onion to the heated oil, allow to sweat. Add the tomatoes which have been diced. Allow to heat thoroughly. After heated, mash with a potato masher. Add chicken bouillon cube and tomato paste. Allow to cook down, approximately 10 minutes, stirring as necessary.
Add the rest of the ingredients to the pan. Toss to coat in the tomato mixture.
Add 8 cups of water, or until your pan is full. Cook, uncovered at medium, until a rolling boil ensues, gradually turn down the temperature over 20 minutes. Cover and allow to cook for 2 hours (or until the potatoes are fully cooked), stirring occasionally.
Season with the suggested herbs and spices in any amounts you wish. Taste often, until the result is perfectly tailored to your palate.
Serving Size: Makes 6 Large, Dinner size servings
Number of Servings: 6
Recipe submitted by SparkPeople user JPSTAR.
Add the diced onion to the heated oil, allow to sweat. Add the tomatoes which have been diced. Allow to heat thoroughly. After heated, mash with a potato masher. Add chicken bouillon cube and tomato paste. Allow to cook down, approximately 10 minutes, stirring as necessary.
Add the rest of the ingredients to the pan. Toss to coat in the tomato mixture.
Add 8 cups of water, or until your pan is full. Cook, uncovered at medium, until a rolling boil ensues, gradually turn down the temperature over 20 minutes. Cover and allow to cook for 2 hours (or until the potatoes are fully cooked), stirring occasionally.
Season with the suggested herbs and spices in any amounts you wish. Taste often, until the result is perfectly tailored to your palate.
Serving Size: Makes 6 Large, Dinner size servings
Number of Servings: 6
Recipe submitted by SparkPeople user JPSTAR.
Nutritional Info Amount Per Serving
- Calories: 232.5
- Total Fat: 2.1 g
- Cholesterol: 19.2 mg
- Sodium: 917.3 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 10.2 g
- Protein: 14.7 g
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