Updated: 10.16.13 – I changed up this post a bit because I realized this soup is more versatile.
Last week I was looking to make soup in the crockpot but wasn’t sure what kind I wanted. What I ended up mixing together was really easy and basic.
- 1 chicken breast, cubed (optional)
- 1 cup 13 bean soup (I used Bob’s Red Mill)
- 2 carrots, sliced
- 3-4 stalks celery, sliced
- 1 jar salsa (Mine was from the stock my mom cans and had habanero in it. I’m sure any salsa would do though)
- Tortilla chips (optional)
- Cheese (optional)
Directions: Toss everything in the crockpot, add the amount of water for desired consistency, then cook for 8 hours on low. Pretty tough recipe. 🙂 This made 5 or so servings of just over 1 cup. You can omit the chicken if you want a vegetarian version, which is equally as tasty.
Update: The other day I had this for lunch and crushed a few tortilla chips into the soup and then put a little shredded cheese over top. I heated it in the microwave until the cheese was melted and it added a little something extra on a cold day.
I now have so much soup in my freezer that I am stocked up for quite a while. In addition to this soup I recently made a butternut squash soup and an onion soup. Both of which will be added to containers today to be put in the freezer. I’m thinking I shouldn’t make soup for a couple weeks. 🙂
Aside from soup I got another great workout in this morning. I did the 3.5 mile run on the treadmill and followed that up with 30 minutes on the stair climber. Tonight, if I can get off work early enough, I’m hoping to get some yoga in as well.