Because every working woman needs her own soup, right? This is a recipe my sister Alice Honican and I have been making like crazy lately and it’s become a favorite among the Longevity staff. It’s super simple, cheap and it will feed you and your family for a few days. Alice and I usually make a big pot on Mondays and eat lunch off of it all week. Healthy soups are a great way to pack in a lot of good veggies and fiber into your diet and keep you satisfied for several hours. Here’s what you do:
In a large crock pot, combine chopped vegetables (You can use frozen or fresh veggies. I use carrots, corn, green beans, peas, lima beans, okra and brussel sprouts.), 1 large container of all-natural chicken broth, and 1 large can of diced tomatoes. Add in whatever spices you like (I use garlic powder, oregano, salt, pepper, a splash of tobasco sauce and cayenne pepper.
Set crock-pot to low and you can leave it cooking all day. Set crock-pot to high and it will only need about 3 hours to cook.
1 hour before serving, add in cooked meat. You can use ground turkey, chicken or beef, sausage or whatever else you want. I like to use spicy ground turkey meat to give the soup a little kick.
I love this soup because you can choose how much time you want to put into it. If you have more time on your hands, you can cut up fresh vegetables and use a homemade chicken broth. But if you’re in a hurry, you can buy frozen veggies and just throw it all in the pot and go. This recipe is quick, CHEAP and wholesome option for college students, working people, moms and everyone else who is crunched for time.
Another fabulous thing about this soup you ask? You can make it a little different each time by switching up the veggies, the type of meat you use and the spices. It’s perfect for using up an produce that needs to get eaten in the fridge. There are no set rules for quantities, meaning it’s really hard to mess this one up!