Crockpot Healthy Taco Soup
What you need:
1 kilogram ground beef
4 bell peppers, diced
1 large onion, diced
3 1/2 cups diced tomatoes
3 cups bone broth
1 cup diced green chiles
3/4 cup culinary coconut milk
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 tablespoons coconut oil
2 teaspoons sea salt
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Jalapeno slices, for topping
Green onion slices, for topping
Lime wedges, for topping
Avocado slice, for topping
Cilantro, for topping
In a pan over medium heat, melt the coconut oil then cook bell peppers and onion for 5 to 7 minutes or until tender. Add the ground beef to the pan and stir until cooked through. Drain and transfer mixture to a slow cooker. Season with chili powder, cumin, sea salt, pepper, cinnamon, paprika, cayenne pepper, garlic powder and onion powder and stir to combine ingredients well. Add diced tomatoes, bone broth, green chiles and coconut milk. Cover and cook for 8 hours on low. Add desired toppings before serving.
Creamy Slow Cooker Mushroom and Spinach Soup
What you need:
3 cloves garlic, minced
5 cups chicken broth
3 cups sliced white button mushrooms
2 cups baby spinach
2 cups frozen cheese tortellini
1 1/2 cups half and half
1 cup milk
2/3 cup chopped onion
1/2 cup grated parmesan cheese
3 tablespoons butter
2 teaspoons garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon salt
Melt the butter in a pan over medium heat then cook the garlic, mushrooms and onion for 2 to 3 minutes. Stir in the spinach then season with salt and black pepper. Transfer mixture to a crockpot. Add chicken broth, half and half, parmesan cheese, garlic powder, Italian seasoning, white pepper and thyme to the pot. Stir lightly. Cover and cook for 3 hours on low. Add the cheese tortellini and milk 30 minutes before cooking time is done.
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