Post by SkinnyCrockPot on Oct 20, 2011 0:27:16 GMT -5
Tuscan Chicken Soup
Originally posted by Jody Gove Ayers
1 Tbsp. Vegetable Oil
1/2 Large Onion, chopped fine
1/2 Red Sweet Pepper, chopped fine
3 Celery Stalks, chopped fine
1 cup chopped carrots
3-4 Chicken Breasts, cooked and cubed
2 (15-16 oz) cans chicken broth
2 cans water
2 cans Great Northern Beans or Navy Beans, drained and rinsed
1 can diced Tomatoes, Italian style with garlic, oregano and basil
1-2 tsp. garlic herb seasoning
salt and pepper to taste
2 cups Fresh Baby Spinach
In large saute pan, heat oil and saute onion, pepper, celery and carrot until the veggies begin to get soft. Add veggies and all of the rest of the ingredients except Spinach to the crock-pot and simmer on low for 4-6 hours or until vegies are soft. About 20 minutes before serving, turn crock pot on high and add spinach.
May exchange zucchini for the spinach but, will have to add and cook for about 30 minutes or until tender.
Originally posted by Jody Gove Ayers
1 Tbsp. Vegetable Oil
1/2 Large Onion, chopped fine
1/2 Red Sweet Pepper, chopped fine
3 Celery Stalks, chopped fine
1 cup chopped carrots
3-4 Chicken Breasts, cooked and cubed
2 (15-16 oz) cans chicken broth
2 cans water
2 cans Great Northern Beans or Navy Beans, drained and rinsed
1 can diced Tomatoes, Italian style with garlic, oregano and basil
1-2 tsp. garlic herb seasoning
salt and pepper to taste
2 cups Fresh Baby Spinach
In large saute pan, heat oil and saute onion, pepper, celery and carrot until the veggies begin to get soft. Add veggies and all of the rest of the ingredients except Spinach to the crock-pot and simmer on low for 4-6 hours or until vegies are soft. About 20 minutes before serving, turn crock pot on high and add spinach.
May exchange zucchini for the spinach but, will have to add and cook for about 30 minutes or until tender.