Crockpot Stuffed Pepper Soup

photo 1With Fall here and Winter around the corner, all I can think about is soup! This is a fabulous and easy recipe for a delicious Fall and Winter soup.

Ingredients:

1 lb ground beef, cooked and drained

1 cup cooked rice

2 cups chopped bell peppers

1 16oz jar salsa (and spice level)

1 28oz can Crushed tomatoes

2 cups beef broth

1/2 teaspoon garlic powder

1/2 teaspoon oregano

Instructions:

After cooking ground beef and rice, add to crockpot. Add chopped peppers and all other ingredients to the pot. Stir well. Cook on low for 3-4 hours or on high for 6-8 hours.

Serving suggestion: serve with freshly grated cheese on top

*NOTE: this is almost more of a stew than a soup. If you would like a thinner soup, add 1 more cup of beef broth.

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Slow Cooker Chickpea Soup

photo 5Ingredients

6 cups vegetable broth (homemade or canned)

2 cups tomato sauceĀ 

1 can chickpeas, rinsed and drained

1/2 cup uncooked rice

2 teaspoons garlic salt

1 teaspoon black pepper

7 cups spinach, choppedĀ 

Freshly grated Parmesan cheese for garnish

Instructions

Combine vegetable broth, tomato sauce, chickpeas, and rice in slow cooker. Stir in seasonings (you can add more or less of each depending on your specific tastes). Cook on high for 2 1/2 to 3 1/2 hours or low for 5 to 7 hours.

About 20 minutes before serving, stir in chopped spinach. Split into bowls and top with freshly grated Parmesan cheese before serving.