Taco Soup

This can easily be made in the crock pot or on the stove top.

1 pound lean ground beef, browned
1 large onion, chopped
1 package ranch dressing mix
1 package taco seasoning mix
1 can red kidney beans
1 can pinto beans
1 can whole kernel corn
1 can diced mexican style tomatoes (8-oz)
1 can diced tomatoes (8-oz)
2 cups chicken stock

Mix all ingredients, in crockpot, and cook on low for 6-8 hours, serve with tortilla chips, sour cream, diced green onions, and shredded cheddar cheese as garnish.

Crockpot Roast Beef Vegetable Soup

1 pound leftover Roast Beef, in smallish chunks or shredded
1 can italian seasoned stewed tomatoes
1 pound whole wheat egg noddles
4-6 cups beef stock
1 cup frozen peas & carrots
(any leftover veggies -lima beans, corn, etc - in your fridge you need to clear out)
1/2 cup leftover beef gravy from your pot roast
salt & pepper to taste

Mix all in crockpot, cover, and cook on low 8 hours or until noodles are al-dente.

Zuppa Toscana

Ingredients
1 pound turkey sausage
2 tablespoons smart balance light buttery spread
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups fat-free, less-sodium chicken broth
4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
1/4 teaspoon salt
1 bay leaf
6 cups chopped fresh kale (about 3/4 pound)
1 teaspoon dried basil
9 tablespoons (about 2 ounces) shredded Gruyère cheese (may substitute parmesean)
Preparation
Crumble and brown sausage, drain grease and set aside. Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt, browned sausage, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese.

My favorite Chili

1 lb lean ground beef
1/2 lb sausage (I use mild, because I can't have it too spicy)
1 yellow onion, diced
1 bell pepper, diced
2-3 jalapeno's diced small (I use 1 whole with the seeds, and 2 more with the seeds removed before dicing)
1 12-oz can tomato paste
1 tbsp chili powder
2 tsp oregano
2 tsp cumin
2 cans beer (Yes, the secret ingrediant ~ I have made it with water instead, but it's not as good)
1 can black beans, drained
1 can kidney beans, drained
Brown sausage and ground beef, and then drain grease. Add onion, bell pepper, and jalapenos, and saute until softened. Add in spices, stirring to combine, and tomato paste, then slowly pour in beer, stirring to incorporate. Bring mixture to a boil, then reduce heat, cover, and simmer for 1 1/2 hours. Add in drained beans, stirring to combine. Recover, and continue to simmer another 30 minutes. Serve topped with sour cream, shredded cheddar cheese, and sliced scallions.

Turkey Black Bean Chili

1 lb ground white turkey
1 cup chopped onion
1 tbsp chili powder
1/2 tsp salt
1/2 tsp cumin
2 cans diced tomatoes, undrained
1 can black beans, drained
1 can chicken broth
1 cup frozen whole kernal corn
sour cream and shredded cheddar cheese for garnish

Brown ground turkey nonstick skillet coated with cooking spray. Add onion and spices and cook 2 minutes. Pour into crockpot, and add remaining ingredients. Cook on low 6-8 hours.

White Chicken Chili

Whilte Chili

1 large onion, chopped
4 garlic cloves, minced
2 quarts of chicken stock, homemade or reduced sodium
3 pounds of bone in chicken breast, skin removed
1 pound dry navy beans
2 cans (4 oz. each) chopped green chilies
1 tablespoon ground cumin
2 teaspoons dried oregano
1\2 to 1 teaspoon cayenne pepper
1\2 teaspoon ground cloves
Dried chives and crushed red pepper flakes, optional
Instructions
Place onions and garlic in the bottom of a slow cooker. Add the next nine ingredients; do not stir. Cook on high for 8 - 10 hours. Uncover and stir (meat should fall off the bones). Remove bones. Stir to break up the meat. Spoon into bowls; sprinkle with chives and red pepper flakes if desired.

Black Bean Soup

1 tbsp Smart Balance Light Buttery Spread
1 onion, diced
2 cloves garlic, minced
1 tbsp cumin
1 tbsp fajita seasoning mix
1 tsp chili powder

Combine in Large Stock pot, and cook over med-high heat until onion is translucent. Then, add:

2 cans chicken stock (low sodium, fat free)
1 can black beans (undrained)
1 can black-eyed peas (undrained)
1 can diced tomatos (I use the "fire-roasted")(undrained)
1 cup shredded cooked chicken (optional, but I had leftovers, so I threw them in)

Stir to combine, and bring mixture to a boil, then reduce heat, and simmer for 15 minutes. Then add:

2 Tbsp fresh lime juice
1/2-1 cup chopped fresh cilantro

And serve to combine. May garnish with shredded cheddar or Jack cheese.
Simply delicious!