Recipe: Sort of Spicy Chili/Vegetable Soup

I don’t have a really good name for this soup…but it is freaking delicious and its kind of a hybrid between a chili and vegetable soup! Thus, I arrived at the name “Sort of Spicy Chili/Vegetable Soup” – very creative I know!

Since Autumn is upon us I have started making a batch of this every week to have for lunch or dinner. It is so ridiculously good and filling I don’t even miss the bread and crackers that I used to have with soups. The soup, for the most part, is good for Phase I of the Ideal Protein plan – but honestly, I think anyone would love this stuff!

The whole recipe is super simple (and cheap) and requires items you probably already have in your pantry. Plus, you can add any vegetables that you like that I didn’t add here.

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Just brown the meat… (I used pork for this batch. But I have used chicken, beef, and turkey in the past.)

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Add some seasoning…

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Add the veggies and chicken stock…

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Let it simmer…

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And serve with a little (cheat) cheese!!!

Here is the full recipe:

Sort of Spicy Chili/Vegetable Soup

  • Servings: 4
  • Print

Ingredients

  • 2 pounds ground meat (pork, turkey, beef, chicken)
  • 1/4 cup diced onion (I used frozen but fresh is fine too)
  • 1 clove garlic, minced
  • 1 packet of your favorite chili seasoning
  • 1 can green beans, drained
  • 2 small cans of mushrooms, drained
  • 1 can diced tomatoes
  • 2 cans Rotel tomatoes, drained
  • 1 can spinach, drained (Frozen can be used too)
  • 2-4 cups chicken stock (I like my soup more like stew so I use less liquid)
  • Salt and pepper to taste
  • Shredded sharp cheddar cheese

Directions

  1. In a large soup pot, brown meat with onion and garlic on medium-high heat. Then drain.
  2. Turn the heat down to medium and put the meat back into the pot and add the chili seasoning, stir until incorporated.
  3. Add all the veggies, chicken stock, and salt and pepper, mix.
  4. Bring the soup to a simmer, stirring occasionally for about 15 minutes.
  5. Serve with a sprinkle of cheese on top.

Tips: You could also make this in the slow cooker, just make sure you brown your meat first! Pickled jalapenos would also go great on top.

Nutrition: Calories 495, Protein 45g, Carbohydrate 17g, Dietary Fiber 9g, Total Sugars 7g, Total Fat 29g.

What are some of your favorite types of diet friendly autumn recipes? Let me know in the comments below!

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