~pumpkin, sage, & bacon soup~

This soup recipe is to die for.

I adapted the recipe from here to my liking.

Heat all the ingredients minus the bacon and cheese over low for 15 minutes, stirring often.

To serve, ladle into a bowl and garnish with bacon crumbles and parmesan cheese.

xoxo

~crockpot chicken chili~

~Happy Friday friends!~

xoxo

~crockpot paleo cheeseburger soup~

If you are like me, and overdid it in the sweets dept. this holiday season,
you are probably in the market for some healthy food choices.

If you've been reading my blog awhile now, you know I love my crockpot.
{still using the same one we got on our wedding day 17 years ago!

Last night I made a delicious soup that is not only healthy, but very filling.

The recipe is from here~I made all these meals in late September and I am just now on the last one!

Crock Pot Cheeseburger Soup
Ingredients:
1 pound ground beef, browned {I used turkey}
½ cup chopped onion
½ cup chopped pepper
1 can diced tomatoes (14.5 ounce)
1 teaspoon salt
1 teaspoon oregano
½ teaspoon pepper
3 cups beef broth {I used low sodium}
4 cups diced potatoes (I skipped, and you will want to if you are serving paelo)
8 ounces cheddar cheese, shredded. {I left this out and just sprinkled shredded cheese on top, about a 1/2 cup total.}

Directions:
Combine the beef, or turkey, onion, pepper, spices, tomatoes, broth and potatoes in bag.

Write on bag: ¼ cup flour (almond flour=Paleo), {I used whole wheat}
1 cup milk (almond milk for Paleo, which I used)
1. Cover and cook on low for 8 hours.
2. About 30 minutes before it is time to eat, combine the flour and milk. Whisk until no
lumps remain. Stir into soup. Add cheese and stir again. Cover and cook until soup is
thickened…about 30 minutes.

Enjoy!

xoxo

~curried pumpkin maple soup~

Such a delicious fall soup!

xoxo

~cream of vegetable soup recipe~{eat your veggies}

Isn't fall the best time for soup?
Today I have a super healthy recipe with 16 vegetables in it.

Here is a list of the vegetables, but you can omit or add too.

Basically you just wash and cut your vegetables, then cook them in water.
After they have cooled, run them {in batches} through your food processor or blender.
You will be left with a thick concoction. You can freeze extras for future use.
Then, when you are ready to serve, thaw and cook over low with your choice of liquid.
I used milk, but for a richer soup you could use cream,
you could use broth, or dare I say, a little bacon grease?
I sprinkled parmesan cheese on top of mine.

Enjoy!
xoxo