Crock Pot Sausage, Spinach and Bean Soup

January 2017 – Theme

Budget-Friendly Eats

How low can you go? Can you make a meal for less than $3 per serving? Whatever your budget, show us your healthy entree recipe to help keep food spending in check in 2017

I love this month’s theme the Recipe Redux has chosen to use! The New Year usually means New Year resolutions, and that usually has something to do with budgeting or saving more money than you did the previous year, right!? We all have goals that we try to reach and if you are trying to budget or cut back on the amount you spend every night for dinner this dish is a great start to save. It is so easy for money to add up and this can last you all week! Most of the ingredients for this soup is probably already in your pantry or fridge–this is a great way to make sure those ingredients don’t go to waste.

It has been raining more than usual in Monterey these past few weeks and I love it! Rainy weather means soup and cozy comfort foods. I have been on a soup kick lately and I am trying out new recipes with my crock pot. I just started to use my crock pot again because it is so convenient and easy. I wanted to make this soup on my stove and the day I planned on making it, our stove and oven stopped working (how convenient)….but I was still wanting to make soup so I used my crock pot instead. This soup can last a whole week and I like to freeze half of it so I always have soup on hand. Besides this soup being budget friendly, it is also a great hearty soup loaded with fiber, protein and plenty of vegetables!

Crock Pot Sausage, Spinach and Bean Soup

Crock Pot Sausage, Spinach and Bean Soup

This comforting soup is heart healthy, delicious and budget friendly!

Ingredients

1 Tbsp. olive oil

1 (12.8-ounce) package of chicken sausage, thinly sliced

3 cloves garlic, minced

1 yellow onion, diced

2 cups baby carrots; chopped

2 stalks celery; diced

2 (15-ounce) cans beans, drained and rinsed (I used white beans)

1/2 tsp. dried oregano

2 bay leaves

4 cups chicken broth

2 cup beef broth

Black pepper, a pinch

3 cups baby spinach

1/2 cup pastina (small pasta)

Parmesan cheese; to sprinkle on top (optional)

Crackers or bread for dunking (optional)

Instructions

  1. Drizzle olive oil on the bottom of a crock pot. Add all ingredients except for spinach and pasta.
  2. Cover crock pot and cook on low heat for 7-8 hours or high heat for 3-4 hours. During the last 45 minutes of cook time, add pasta and spinach. Stir until combined. Once cooked, enjoy with bread or crackers all week long! Enjoy!
http://kathrynskitchenblog.com/2017/01/crock-pot-sausage-spinach-and-bean-soup/

 

 

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Hearty Minestrone Lentil Soup

When the weather gets chilly, a big bowl of hot soup is my kind of meal. I love soup, all kinds of soup..especially hearty minestrone. Now that Fall is right around the corner, I am wanting to try out more soups with my crock pot so stay tuned! Usually I add pasta to some of my soups but I found cooked lentils (a healthier alternative) at Trader Joe’s and thought they could be an exceptional addition to this pot of soup–and it was! My Nana makes the best soups and I grew up eating her soups often. She has inspired me to make my own, so here I am trying out new recipes. Cooking big pots of soup is a great way to get plenty of vegetables. It’s also a great way to experiment and try out new vegetables that you normally wouldn’t opt to try. One serving of this soup is low in calories, high in protein and high in fiber! Your body will thank you for this. Make sure to take the time to make this healthy pot of goodness! You will be happy that you did! #TheRecipeRedux

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Minestrone Lentil Soup

Minestrone Lentil Soup

Ingredients

1 Tbsp olive oil

1 yellow onion; peeled and chopped

2 cloves garlic; peeled and minced

3 carrots; peeled and diced into 1/4-inch pieces

3 celery stalks; sliced into 1/4-inch pieces

1 zucchini; diced into 1/4-inch pieces

2 cups canned low-sodium, diced tomatoes or whole tomatoes (including liquid or fresh tomatoes)

1 cup cooked lentils (I buy my cooked lentils from Trader Joes)

6 cups vegetable stock or chicken stock

4 cups kale; washed and chopped into 1/4-1/2-inch pieces

Instructions

  1. Put a soup pot on the stove over medium-high heat. When the pot is hot, add the oil, chopped onions and garlic--cook about 7 minutes until golden.
  2. Add carrots, celery and zucchini and cook about 10 minutes until slightly tender.
  3. Add tomatoes, lentils, vegetable or chicken stock and bring to a boil over high heat. Turn the heat down to low, cover and cook 20 minutes.
  4. Add the kale and cook an additional 20 minutes. This soup makes great leftovers and you can even freeze extra leftovers for up to a few months! Enjoy!
http://kathrynskitchenblog.com/2016/09/hearty-minestrone-lentil-soup/


One Pot Kale & Quinoa Minestrone Soup

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Fall is finally in the air and my favorite meals start with a nice pot of homemade soup. Have you ever gone to the grocery store and just randomly threw whatever produce sounded good to you in your basket–not knowing what to make with it? Well, that’s what I did and that’s what gave me the great idea into making this heart-filling soup. This savory soup isn’t like the original minestrone soup..this has pieces of chunky Tuscan kale, veggies, and instead of pasta, I used quinoa for more fiber. The great thing is you can use just about any of your favorite seaonal vegetables for this and you can freeze the soup into batches..they make perfect late night dinners. This soup is packed with a TON of vitamins and nutrients so eat up!

Ingredients:
1 medium yellow onion; diced
3 medium carrots; diced
3 stalks of celery; diced
2 Tbsp olive oil
2 medium zuchini; diced
1 red bell pepper
3 cloves garlic; chopped
1 cup green beans; cut into 1 inch pieces
1 can (28 oz) crushed tomatoes
1/4 cup chopped fresh parsley
1 tsp dried rosemary; pinched
1 tsp droed thyme
Salt and Pepper to taste
1 can garbonzo beans
1 can cannelini beans
6 cups of beef broth
2 cups of chicken broth
2 cups of fresh kale; chopped with ribs removed
Fresh grated parmesan cheese
Croutons

Steps:
1. In a large stockpoton medium, heat olive oil with onions, carrots, and celery. Stiring constancly so it doesn’t burn and everything will carmalize perfectly. Saute for about 5 minutes. Then add in zuchini, bell peppers, garlic, green beans, and saute for another 5-10 minutes or until softened.

2. Add in chicken broth, vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes

3. Add in dry quinoa then cover and cook 15 – 20 minutes longer.

4. Add cannellini beans, chick peas, kale and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese and croutons (optional).
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Light and Creamy Asparagus Soup

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I love soup so much I can even eat it during hot summer days. Asparagus is one of my favorite vegetables and I always end up just simply roasting it in the oven. I decided to make a soup out of it because I just re-discovered my immersion blender which happens to be  one of my favorite kitchen tools! This is such a quick soup you can put together last minute. It’s everything you want in a creamy light soup and I promise you can never tell that its filled with all kinds of goodness for you. Don’t forget to sprinkle the top with my low-fat seasoned croutons 🙂

Yield:6

Ingredients:
1 Tbsp butter
1 yellow onion; chopped
2 bunches of asparagus; cleaned
4 cups of chicken broth
1 cup of plain almond milk (or regular milk)
1 tsp salt
1/2 tsp pepper
1 Tbsp fat-free sour cream

Steps:
1. In a large pot, melt better on low heat. Add onion and sauté on low for 2-3 minutes. Snap the tough ends off the asparagus and chop the asparagus into 2 inch pieces. Add to the pot with the onions. Add chicken broth, almond milk, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender.

2. Remove from heat, add sour cream and use an immersion blender to puree until smooth. On of my favorite parts to this soup is sprinkling my Easy Seasoned Croutons and a dollop of sour cream! Easy, light, healthy, and wholesome…everything you need in a soup.

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Creamy Tomato Basil Cheddar Soup

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I made this soup last week when it was storming outside and it made the perfect meal. I made it in less than 30 minutes so it is definitely doable on rushed weeknights. I love my tomato soup with a cheesy grilled cheese sandwiches so feel free to indulge a little..Try my homemade low-fat croutons  to top off this soup, the little crunchy bits of goodness pair magically with the creamy soup..it’s amazing!

Yield: 6

Ingredients:
1 Tbsp olive oil
1 yellow onion; chopped
2 cloves fresh garlic; chopped
2 can (28 oz.) of diced tomatoes
2 cups vegetable stock
1 cup plain greek yogurt
2 tsp oregano
1 tsp white sugar
1 tsp salt
1 tsp black pepper
1/4-1/2 cup fresh basil; chopped
1 cup shredded cheddar cheese

Steps:
1. Bring a large pot to medium heat and add in olive oil and chopped onions. Let cook for 3-4 minutes and then add in chopped garlic and cook for an additional 2 minutes until lightly golden brown.

2. Pour in tomatoes and vegetable stock, stir and let cook for 5 minutes. Stir in yogurt, and sugar, seasonings, basil, and cheddar until combined. Let simmer for 15 minutes, and with an immersion blender or food processor, puree the soup until its smooth. Let simmer for another 10 minutes once soup is blended, stirring constianstly. Top with fresh basil, cheddar cheese and homemade low-fat croutons from my easy recipe found here.
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