This past week I was in search of a new recipe and came across this recipe for Sweet Potato Kale Soup. I think I have only bought kale from the grocery store like one other time. I decided I wanted to try this recipe and so off to the store to get the ingredients. I think I have only bought sweet potatoes like one other time too! I usually don’t have these ingredients in home, not sure why??
But I think I will now add them to the weekly grocery store list… because this soup was good. With the fall and winter coming, this is a simple healthy soup that can be made in no time at all. Some nights its good to be able to be out of the kitchen within an hour, with a stomach full of delicious soup.
Last night I knew my husband would be coming home from a week-long business trip. I knew that I wanted to have a home cooked meal for him… as being on the road can be rough. Eating out all week… or sometimes in his case not eating at all is not healthy.
I went to my recipe collection and wanted something easy and healthy! I choose this delicious recipe! I didn’t even have all the ingredients in my pantry and had to make a quick stop at the grocery store… but that is okay… because this recipe truly was perfect for us for dinner.
My husband came home with a cold…. especially a sore throat. He told me this was perfect on his sore throat. THE NEAT THING was I through this all together around 5 o’clockish and then we had dinner at 6:30. Yes… last-minute I know… but it was fantastic. It was so easy to dump all the ingredients into the crock-pot and then finish up what I needed to. This recipe became a new family favorite. It was so easy to prepare.
Here is the recipe…
Chicken Tortilla Soup
By Carrie Perrins
1 can kidney beans
1 can pinto beans
1 (14 oz) can petite diced tomatoes
1 can rotel
1 can creamed corn
1 large can of cooked chicken ( 2 cups cooked chicken)
1 pkg. fiesta ranch dressing ( just the powder)
1 pkg. taco seasoning mix
Combine all ingredients together ( with juices ) in a crock pot. Simmer until ready to serve.
Garnish with chips, tortilla strips, cheese, sour cream, cilantro, and lime juice.
Please don’t forget to add the lime juice [if you are a fan of lime.] It truly makes the soup!
I absolutely loved the flavor and texture of this soup.
Need a quick dinner tonight… this one truly is quick and easy and you will love it!
This Crock Pot Beef Stew hit our dinner table this week. It was a very simple meal and I had prepared it the morning. By dinner time… it made the house smell delicious.
This is my mama’s recipe. I am happy to share it with you.
Crock Pot Beef Stew
By Carrie Perrins
1 pkg. stew meat- browned 3 cans French onion soup 3 cans cream of celery soup potatoes- peeled and cubed baby carrots-a small bag salt and pepper to taste
Put all ingredients into a crock pot. Cook on low for 6-8 hours or high for 4 hours. * You can use as many potatoes as you would like. I usually do about 6 small to medium potatoes. For the carrots you can use canned, fresh, or just the baby carrots like I did. Whatever you have on hand or what you prefer works.
I love how easy this recipe is. I usually buy several of the canned goods and store them on my pantry shelf. That way when I am out of ideas I can throw this in the crock pot. I have even made this and took it camping before. It was wonderful. This really is the only beef stew that I have ever made. Thanks mama for the great recipe!
Last weekend it rained all weekend. I wanted something to warm me up. I turned to this Homemade Chicken Noodle Soup recipe. It took me about 40 minutes start to finish. My kind of meal!
Here is the recipe:
Chicken Noodle Soup
By Carrie Perrins
12 cups water 12 bouillon cubes 3-4 chicken breasts-cooked, chopped and or shredded 1 cup chopped celery 1 cup chopped onion 4-5 peeled and chopped carrots ½ bell pepper cut and seeded- removed at the end of boiling time 2-3 cups egg wide noodles salt and pepper to taste Poultry Seasoning-a couple of dashes 1 cup frozen peas-optional
Add first 8 ingredients together. Bring to a boil then turn down and simmer for 20-30 minutes. When veggies are tender, add noodles. Bring to a boil and cook for 10-12 minutes. Remove green pepper. Add peas and cook for about 2 more minutes. Serve and enjoy.
* I like to use my canned chicken. * I also have used canned carrots. I just throw them in when I add the peas at the end. Either way works!
My husband hates peas! So… this recipe usually doesn’t get peas. But… it really is good with them.
It is mostly likely cold where you are… why not make this soup to warm you up?