This is by far my most asked about recipe! Anyone who has tried it has raved everytime I see them!http://allrecipes.com/recipe/slow-cooker-chicken-taco-soup/detail.aspx
SLOW COOKER CHICKEN TACO SOUP
Beef stew -
get some beef chunks cut into smaller chunks (I use 1 lbs of stew cut, then cut them into smaller pieces)
I add 3 carrots, 1 onion, 3 celery stalks, 1 turnip cut like a potato, 1 potato (whatever other veggies you want)
2.5 cups of water
1 enevelope of beef stew mix
1 beef boullion cube
Salt/pepper if you want
Leave all day.
When it is ready, add a can of corn and/or green beans.
Add 1 tablespoon of flour to thicken it. Add the flour and wait 10 minutes and it will thicken.
It comes out to about 100 calories per serving for me but put it in as a meal to calculate it based on what you use.
Crock Pot Minestrone Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 1/2 cups • Old Points: 4 • Points+: 5
Calories: 215.7 • Fat: 0.7 g • Protein: 8.7 g • Carb: 42.0 g • Fiber: 6.7 g
1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 (28 oz) can diced tomatoes
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
3 cups fat free chicken broth (or vegetable broth for vegetarians)
1 oz chunk of good Parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley leaves
salt and fresh pepper
1 medium zucchini, chopped
2 cups chopped fresh or frozen (defrosted) spinach
2 cups cooked small pasta like ditalini or elbows (al dente)
extra parmesan cheese to top (extra pts)
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.
In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.
Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.
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