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Crock Pot Veggie and Chicken Soup

Posted by  admin  Sep 25, 2014

Minestrone_Soup.jpgAs sad as some of  us are to see the departure of summer, shorts and sandals, beach vacations and the lovely blazing sun, Fall does usher in some lovely things, too, like jeans, boots and comfy sweaters, crisp running weather (yay!) and the beautiful show of changing leaves.  As the weather gets colder and we begin to hunker down in preparation for winter's arrival, it's time to call forth the recipes that keep us warm at the core.
 
For those of us leading crazy, busy lives, (who isn't?!) crock-pot recipes can be your very best friend and can help you create some satisfying, easy, healthy recipes to keep you warm, happy, and healthy.  
 
 
Crock Pot Veggie and Chicken Soup
  • 6 cups low-sodium chicken or vegetable broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup fresh green beans
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1/4 cup onion diced
  • 1 zucchini, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice
  • 1 bay leaf
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) cannellini beans
  • 1 can (15 ounces) kidney beans
  • 2 cups fresh baby spinach
  • 2 cups shredded or chopped baked chicken

In a slow cooker, combine broth, tomatoes, green beans, carrots, celery, onions, zucchini, tomato paste, lemon juice, bay leaf, rosemary, oregano, salt, and pepper; stir. Cover and cook on high for 4 hours or on low for 8 hours. 30 minutes prior to finishing, add the cannellini beans, kidney beans, spinach, and chicken; cook until warmed through. Taste and add additional salt or pepper if necessary. Serve.