Filling soup

1 T Veg or Olive Oil
2 T Fine Dice Red Onion
1 Can Whole, Peeled Tomatoes (chopped fine dice)
1 Large can Tomato Paste
I cube Chicken Bouillon
1/2 C Sliced Baby Carrots
12 Button Mushrooms, sliced
2 Smaller Russet Potatoes, quartered lengthwise and sliced thin
2 Chicken Thighs, chopped into smaller than bite size pieces
Bones From Chicken Thighs
Bones from 2 Pork chops, with a small amount of meat left on them
1 can Corn, drained
1can Kidney Beans, drained
1/2 cup Frozen Green Peas
Salt and Pepper as desired
Basil, sage, cayenne, chili powder and garlic powder to taste.

Making this recipe your own is as easy as applying the technique to the ingredients of your choice. It is low in fat and high in nutritional density.

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.