Comforting Family Dinner Delight: Easy Homemade Vegetable Soup with Meat

Discover a delightful and easy homemade vegetable soup with meat perfect for comforting family dinners. Embrace the simplicity of this recipe and add a touch of warmth to your evenings. Check out Vintage Style Gal's longest ingredient list yet, turning the mundane into a flavorful experience.

Here in the Midwest, we have been experiencing interesting weather. One minute it is so cold, even Bentley does not want to venture out, and then the next, we are experiencing spring-like weather to which he is all in, and incessantly wants to visit with the neighbor dogs.

With Mother Nature's bipolar episodes, we have decided to focus on soup as our hot and hearty dinners of late. Adapting to new culinary challenges (using food to build my immune system back up) has revitalized my love for cooking again, turning what was once a chore into a fun and exciting endeavor.

Have you ever found yourself stuck in a cooking rut, where the joy of creating new recipes diminishes? Dinner, for many, can feel like a daunting task on certain days, but fear not – we've got the perfect solution to elevate your dining experience.

Behold, my latest creation: the Easy Vegetable Soup with Meat. While the ingredient list may seem extensive, fear not – the complexity is deceptive, and the preparation is a breeze, just how I like it. 😉

Easy Vegetable Soup with Meat

Ingredients:

1. 4 frozen chicken thighs
2. 4 stalks celery hearts, sliced
3. 20 baby carrots, sliced
4. 1 medium onion, diced
5. 1 green pepper, diced
6. 32 oz chicken broth
7. 1/2 head medium-sized purple cabbage, chopped
8. 1 14.5 oz can black beans, washed & drained
9. 1 14.5 oz can kidney beans, washed & drained
10. 2 tbsp finely chopped cilantro
11. 1 tsp garlic powder
12. 1/2 tsp garlic salt
13. 1 tsp Italian seasoning
14. 1/2 tsp smoked paprika
15. 1 dash thyme
16. 1 8 oz. can tomato sauce
17. 1/2 tsp cumin

Instructions:

• Toss everything into a crockpot, including frozen chicken.
• Cook for 8-9 hours on low.
• That's it – simplicity at its finest!

Tips:

• You can shred the chicken thighs while still inside the crockpot. I found when I began stirring, the chicken automatically began to break apart and shred on it's own. Thank you Crockpot, you're a lifesaver!
• You can certainly prep all of your ingredients, (veggie chopping party anyone?) the night before. When I was a Working Girl (love that movie!), I would throw everything into the crockpot the night before, stow it in the fridge overnight, and then turn the crockpot on and leave it to cook while I was at busy at the daily grind.
• To reduce sodium levels in canned beans, I rinse the beans several times to remove as much salt as I can.
• You can make this recipe your own by adding your favorite vegetables and beans.

Despite the seemingly exhaustive ingredient list, the process is remarkably easy. As someone who values time efficiency in the kitchen, I assure you that this recipe is perfect for those who prefer a "throw it all in and see what happens" approach.

We shared a container with my mother, and her verdict was nothing short of excitement. She likened it to salsa and enjoyed it with nacho chips, adding a unique twist to the experience. Even my husband, not always a fan of experimental concoctions, gave it a thumbs up, expressing a desire to have it again.

So, give this Easy Vegetable Soup with Meat a try and let us know if it becomes a new favorite in your household. Wishing you a wonderful and flavorful weekend, my friends!

More words of wisdom from Dr. Li's book:

• Chicken thighs contain iron and zinc (in much higher quantities than white meat) which are important for a healthy immune system.
• Black beans are good for your gut bacteria because they are high in fiber. Beans with similar results: Navy beans, chickpeas, lentils, and peas, all part of the bean family in case you do not want to use the beans I have mentioned above. Dr. Li also suggests that beans help us lose weight, and hey, I am all for that, how about you?
• Purple cabbage beats green cabbage when it comes to nutritional content. Purple cabbage contains anthocyanins which help with a whole load of illnesses, go ahead, look it up. I was intrigued, and thought wow!

Ciao,

Cara