Chicken Noodle Soup

5 boneless, skinless chicken thighs
2 cups chicken broth
2 cups water
1/2 box pasta
1 can diced tomatoes
1 cup of French fried onions

Add all ingredients, except for the pasta, into a crockpot. Cook on high for 4 hours. Add pasta and cook for an extra 15-25 minutes. Serve with sour cream/feta and Sriracha.

MMMMMMMMMMM. B loved it, the girls loved it. Good and easy.

Ham And Potato Soup

3 1/2 cups diced potatoes
1/3 cup sliced celery
3/4 cup cooked, chopped ham
1/3 cup chopped onion
3 1/4 cups water
2 tablespoons chicken bouillon, crushed
1/2 teaspoon salt
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk

Combine potatoes, celery, onion, ham and water; bring to a boil. Cook over medium heat for about 15 minutes. Stir in bouillon, salt and pepper. In a separate pan, melt butter. Whisk in flour, stirring constantly until thick. Slowly stir in milk; continue stirring until thick, about 4-5 minutes. Stir milk mixture into soup and cook until heated.

YUM. This is one of our favorite soups for the fall/winter. Filling & extra good with sour cream and cheese!

Quinoa Soup

2 cups prepared quinoa
1 cup water
1 cup chicken broth
1/4 cup chopped onion
1 can sun-ripened tomato soup
2 tablespoons garlic
1 package Lipton's Onion Soup
Salt & Pepper

Keep your prepared quinoa in the pot. Add the tomato soup, onion soup, water & chicken broth. Mix well and heat on low for 2-3 minutes. Add in the garlic, onion, salt and pepper to taste. Heat on low for 2-3 minutes and serve.

Super simple and super delicious. I may add veggies next time. Let's just put it this way....the girls ate 2 bowls each!

Tomato Basil Parmesan Soup

2 cans diced tomatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onions
1 teaspoon oregano
1 tablespoon basil
4 cups chicken broth
1 bay leaf
1/2 cup flour
1 cup Parmesan cheese
1/2 cup butter
1 1/2 cups half and half, warmed up
Salt&Pepper

In ye olde crockpot, add the tomatoes (undrained), celery, carrots, chicken broth, onions, oregano, basil and bay leaf. Cook on low for 7 hours. 30 minutes before serving, melt the butter in a pot & stir in the flour. Whisk constantly for 5-7 minutes. Add 1 cup of soup and mix. Add another 3 cups and stir. Put the soup mixture back into the crockpot and stir in the Parmesan cheese, salt&pepper and the warmed half and half. Add additional basil and oregano, if you want to. Cook on low for 30 minutes and then enjoy!

I love soups and this one was one of the best so far. Creamy, cheesy and tomato-y. Perfect with grilled mozzarella sandwiches and/or French bread.

Tomato, Basil, Cheddar Soup

2 cans diced tomatoes (28 oz.)
1 yellow onion, chopped
2 tablespoons minced garlic
1 teaspoon olive oil
2 cups vegetable broth
1 cup plain Greek yogurt
1 cup cheddar cheese, grated
1/2 cup basil, chopped
2 teaspoons oregano
1 teaspoon sugar
Salt & Pepper

In a pot, heat up the olive oil and add the onion. Cook for about 4 minutes, then add in the garlic. Cook for about 2 more minutes. Pour in the tomatoes (juice and all) and the vegetable broth. Bring to a boil. Add the basil, oregano, sugar and salt&pepper; simmer for 10 minutes. Add in the yogurt and cheese; mix well. Take your hand blender and blend up most of the tomatoes and onions. Serve with sour cream, French bread and extra grated cheese.

This was super yummy (and I love tomato soup, by the way). Very creamy, with a hint of tart. The girls actually ate this, which I really didn't think they would. Our only complaint was that it was very acidic. But seriously......good.

Tomato Black Bean Soup

1 can Tomato Soup
1 can Black Beans
2 Boneless, Skinless Chicken Thighs
1 cup Water
1 HEAPING tablespoon Minced Garlic
Salt & Pepper
Italian Seasoning
Dried Minced Onion
Sour Cream
Shredded Cheddar Cheese

Cut up the chicken thighs into small pieces and cook in a pan with salt & pepper, dried minced onion and Italian Seasoning. Put the tomato soup and half the can of black beans (including juice) into a blender and blend away. Pour your soup mixture into a pot and add the remaining amount of black beans. Add more of the minced onion and a HEAPING tablespoon of minced garlic. Pour in the water and the chicken. Stir until completely mixed and heat on the stove for about 20 minutes. Serve with some sour cream and shredded cheddar cheese on top.

Mmmmmmm is all my stomach said. Next time, I'll add half of an onion instead of all the minced onion fo' sho'. Other than that, it was super tasty. Very similar to my pumpkin black bean soup.

Broccoli Cheese Potato Soup

3 large red potatoes
32 oz. bag of frozen broccoli
2 cans of cheddar cheese soup
2 cans of evaporated milk
Salt & Pepper
Garlic Powder
Minced Onion

Get out ye olde crockpot and toss in both cans of the cheddar cheese soup and evaporated milk. Next, add the broccoli. Season with salt & pepper, garlic powder and a good helping of minced onion. Stir together and cook on low for about 4 hours. With about 30 minutes left for the soup, wash off, cut up and steam the potatoes. I like to steam mine for about 12 minutes or until they are super soft (and even a little crumbly). If you're like me and not a big fan of veggies, take 3/4 of the soup, put it in the blender and blend away. It takes majority of the chunkies out. Add the potatoes to the soup and SERVE!

Add some sour cream and bacon bits and yum, yummmy, yum.

I got this recipe out of our 101 Things to Make with a Slow Cooker book that B got for Christmas (it actually just calls for everything but the garlic powder and the potatoes...I added those for my sake...or my dislike of vegetables). I actually liked it and went back for seconds. I think next time, though, I'll blend everything together before adding the potatoes. I just wasn't a fan of the chunks of broccoli.

Summer Vegetable Ratatouille

4 roma tomatoes, chopped
2 onions, sliced into thin rings
2 zucchinis, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and sliced
1 medium eggplant, cubed
1 yellow bell pepper, diced
1 red bell pepper, diced
1/2 cup olive oil
2 heaping tablespoons of minced garlic
Bay Leaf
Thyme
Parsley
Salt & Pepper, to taste

Heat 1 1/2 tablespoons of olive oil in a large pot over medium heat and add the onions and garlic. Cook them until they're soft. Meanwhile, in a skillet, add 1 1/2 tablespoons of olive oil and start sauteing the zucchini. After they've begun to brown, add the rest of the veggies into the skillet (with a little more oil) and saute them too. After about 10 minutes or so, add all of the skillet into the large pot. Add the bay leaf, sprinkle a good amount of thyme and the salt & pepper and cook over medium heat for 15-20 minutes. Add the tomatoes and parsley and cook for an additional 10-15 minutes.

Oh my gosh. For someone who intensely dislikes veggies, this was SO good! I seriously could not believe it. I would make this over and over again. In fact, the only thing we would change is to slice all of the vegetables instead of the dicing and cubing! Yum, yum!