Savory Bean and Spinach Soup from Fitness magazine

Makes: 6 servings

3 14-ounce cans of vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

1. In a 3.5-4 quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper and garlic.

2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2.5-3.5 hours.

3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat, 8g fiber.

Sylvia's Potato Soup

I got this recipe from Cristina who got it from her mother-in-law, Sylvia. It is fab-u-lous.

Yields: 8 Servings

Ingredients:
1 medium to large Onion chopped
2 large ribs Celery chopped
1 small Turnip finely diced – Yes! A turnip – It isn’t the same without it – They are the purple and white ones, not the orange w/purple, those are rutabegas :)
2-3 cups Potatoes diced (2 good-sized bakers)
1 medium to large Carrot grated
3/4 cup Melted Butter
3/4 cup All purpose flour
1 quart Half-and-half cream
1/2 teaspoons Salt
1/4 teaspoon Pepper
1 pound Bacon cooked and crumbled

Instructions:
Place vegetables in large cooking pot. Cover with water and cook until tender - approximately 15 minutes after they come to a boil. Fry bacon and crumble. In a saucepan combine butter and flour; add half 'n' half and cook over medium heat until thickened, stirring constantly. Mash vegetables. Add cream sauce to vegetables. Add remaining ingredients.

Taco Soup from a can

Ok, this is the easiest recipe. The soup is decent, not amazing, but it can pass for a pretty decent meal. And sometimes when I am really lazy or there is nothing in the fridge, I leave out the cheese, and chips and optional extras. It's the perfect recipe for food storage too, since it's all cans.

So are you ready?

1 can Stewed Tomatoes (the mexican kind is good, or regular, but don't get italian-that's just weird)
1 can Yellow Corn
1 can Black Beans
1 can Kidney Beans
1 can Green Beans (Just the regular cut kind)
Taco Seasoning (I usually use half the packet, to cut down on sodium)
Shredded cheese
Tortilla Chips

Optional:
Sour Cream
Guacamole
Browned Beef

So open all the cans and dump them into a big pot. Yes, even the juices from the cans. Then I cut up the stewed tomatoes a bit. Turn the heat on medium or medium-high. Add your taco seasoning and beef (optional). It should be warm in about 8 minutes. Pull the pot off the stove and serve into bowls. Top with tortilla chips, cheese and sour cream and guacamole.

So easy...open cans, pour them in a pot.

White Chicken Chili

1 lb chicken tenders or skinless breast cubed (use any chicken you have)
medium onion
1 tbl oil
1 tsp salt
1 tsp oregano
1 7 oz can chopped green chilies
1-1/2 tsp garlic powder
1/2 tsp cayenne
1 tsp cumin
1 can chicken broth
2 cans white beans, drained & rinsed
1 cup sour cream
1/2 cup whipping cream or half & half

Saute chicken, onion & garlic. Add beans, broth, chilies & other seasonings. Boil & reduce heat. Simmer 30 minutes. Remove from heat & add sour cream & half & half. Serve.

My notes:
Will use a little less onion next time.