Buying more veggies than I could possibly eat tends to be a problem of mine. My solution is to freeze the veggies and use them for other meals.
Well, that doesn’t always completely solve my dilemma either, because I then find myself with a veggie overloaded freezer. UGH! Ok, in the grand scheme of things, an excess of veggies isn’t a big deal and it easily remedied.
Thanks to my handy dandy programmable Slow Cooker I can make a large batch of soup for the family to enjoy as a nourishing snack or a belly filling meal.
Wait! What about extra soup??? Luckily that doesn’t happen, BUT if it does, portion the soup out into individual serving containers for a quick heat and eat meal.
- 4 c. water
- 6 oz. tomato paste
- 2 Tbsp cumin powder
- 2 Tbsp. crushed garlic
- 1 Tbsp. onion powder
- 2 tsp. chipotle powder
- 2 tsp. smoked paprika powder
- 2 tsp. sea salt
- 2 lbs. chicken breast, boneless and skinless
- 2c. kale, de-ribbed and chopped
- 2 c. carrots, chopped
- 1 c. crushed tomatoes (any type will work)
- Combine 2c. water and tomato paste in a slow-cooker and whisk until combined
- Add remaining water and whisk in ALL seasonings
- Slice chicken breast into slices (approximately 8 pieces) and place in the broth
- Cook on high for 3 hours or until chicken begins to shred
- Add all the veggies and cook on high for 2 hours or until carrots are at a desirable texture
- Add additional salt to taste when serving
Place ALL ingredients in the slow cooker and cook for 2 hours on high or 4 hours on low.
Any type of veggies will work.
Use whatever you have left in the refrigerator, being sure to add veggies that cook quickly, like zucchini, towards the end of the cook time.