Mexican Tomato Soup

We may live in Texas now, but the cooler weather still makes you want to curl up with a warm bowl of soup for dinner! This recipe got rave reviews from my children... hopefully it will be a hit with your family, too.

Mexican Tomato Soup
Yield: Crock Pot Recipe

Ingredients

• 1 lb lean ground beef
• 2 small onions, diced
• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can crushed tomatoes, undrained
• 1 (7 oz) can diced green chiles, undrained
• 2 (14.5 oz) cans beef (or chicken) broth
• 2 beef bouillon cubes (I like Herb-Ox brand)
• 2 (10.75 oz) cans condensed tomato soup (I like Pacific Foods brand)
• 1 (15 oz) can corn kernels, drained
• 1 (15 oz) can black beans, drained and rinsed

Directions

1. In a skillet over medium-high heat, cook ground beef and onions until meat is browned and no longer pink and onions are translucent. Add taco seasoning to the skillet. Cook over medium heat for 5 minutes. Transfer to slow cooker.
2. Add tomatoes, chiles, broth, bouillon cubes, and tomato soup to slow cooker. Stir to combine.
3. Cook on low heat for 6-8 hours.
4. Shortly before serving, add corn and black beans to slow cooker. Stir to combine.
5. Serve topped with shredded cheese, sour cream, guacamole, green onions, and/or crushed tortilla chips.

Recipe adapted from Plain Chicken.

Classic Italian Tomato Sauce

This authentic marinara sauce is full of rich tomato flavor and savory Italian spices.

Classic Italian Tomato Sauce
Yield: 8-10 servings

Ingredients

• 2-3 Tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced (about 1 Tbsp)
• 2 (28 oz) cans diced tomatoes
• 1 (6 oz) can tomato paste
• 1 Tbsp sugar
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp ground black pepper

Directions

1. Heat large pot over medium heat. Add oil and then onion. Saute for 10 minutes, or until softened. Add garlic and cook for 1-2 minutes longer.
2. Add diced tomatoes, tomato paste, sugar, basil, oregano, salt, and pepper; stir to combine.
3. Reduce heat to medium-low and simmer for at least 20-30 minutes. If time permits, simmer on low for 1-2 hours, stirring occasionally, to allow sauce to thicken and flavors to develop.
4. Serve sauce over pasta.

Recipe adapted from Modern Honey.

Slow Cooker Vegetarian Chili

According to my husband, this is the best chili he's ever eaten! That's a pretty strong testimony speaking to how awesome this recipe is, don't you think? After all, he did grow up in the land of soup, stew, and chili (aka Minnesota), so he has a lot of basis for comparison. ;)

Slow Cooker Vegetarian Chili
Yield: 4-6 main dish servings

Ingredients
1 cup lentils, raw
15 oz can chili with beans
15 oz can white beans, drained and rinsed
15 oz can black beans, drained and rinsed
14.5 oz can diced tomatoes
8 oz can tomato sauce
15 oz can vegetable broth (about 2 cups)
2 Tbsp chili powder
1 Tbsp cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Directions
1. Add all ingredients to slow cooker and stir until well combined.
2. Cook on high 4-5 hours or low 8-10 hours. (If possible, uncover and stir every few hours throughout cooking time.)
3. Top individual servings with shredded cheese and/or sour cream.

Recipe adapted from Super Healthy Kids.