Most weeknights, parents look for meals that are quick to put on the table. Chili fits that bill if you use a crock-pot, allowing the soup to cook and blend its flavors all day.
To make this an even faster meal to throw together, I will often brown up a triple batch of ground beef at some point during the weekend and divide it up, into freezer bags or Tupperware containers to keep in the fridge, depending on my menu plan for that week. Then all that is required is to mix everything together in the crock-pot in the morning, turn it to low, and be ready to come home to a supper that is prepped and ready to be eaten!
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This is a simple soup that comes together easily for a chilly winter day. I will usually toss in whatever leftover vegetables I have on hand in the fridge, so this recipe is always changing. I also find that this recipe, like most broth-based soups, tastes great the day after serving, so I will almost always make a large recipe and have the leftovers for lunch the following day. I typically serve this soup with a fresh spinach salad and either corn bread or homemade breadsticks. Enjoy! Minestrone Soup Servings: 6 Ingredients: 2 Tbsp olive oil 1 onion, diced 5 garlic cloves, minced 2 celery stalks, sliced 2 carrots, sliced 1 tsp dried oregano 1 tsp dried Italian seasoning Salt and pepper to taste 1 (28-oz) can diced tomatoes 1 (14-oz) can crushed tomatoes 6 cups chicken or vegetable broth 1 (15 oz) can kidney beans, drained and rinsed 1 cup elbow pasta ⅓ cup Parmesan cheese, grated Fresh oregano for garnish Directions:
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