Crockpot Stuffed Pepper Soup

I totally stole this recipe, so here’s the link: Megan’s Slow Cooker Stuffed Pepper Soup

I didn’t even take a pic! This makes a HUGE batch (my crockpot was FULL), but freezes great. I used turkey instead of beef this time around and it was still delicious. And talk about easy…a great hearty soup for the upcoming cold months. Enjoy!


2 lbs ground beef
1 medium onion, chopped
2 green peppers, chopped
2 15oz cans diced tomatoes, undrained
1 28oz cans tomato sauce
2 tsp salt
1 tsp pepper
1 cup long grain brown rice (not instant)
1/4 cup brown sugar

Brown the beef in a large skillet and drain off fat. Place the cooked beef and the rest of the ingredients in a crock pot. Add two (28 oz) cans of water and stir. Cover and cook on low for 6-8 hours. If needed, stir in extra water before serving.


Quick Veggie Soup

Great basic but flavorful soup recipe. Tonight I didn’t use any celery because I didn’t have it on hand. I also added some fresh sweet corn I picked up at a local farm stand. Delicious!



2 tablespoons extra-virgin olive oil
1 cup chopped celery
1 medium carrot, sliced (about 3/4 cup)
2 garlic cloves, minced
1/2 cup chopped onion
1/2 cup ditalini or other small pasta
4 cups low-sodium chicken or veggie broth
A dash of Italian seasoning
1 tablespoon of fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add broth, and bring to a boil over high heat. Add ditalini. Cook until pasta is just tender, about 8-9 minutes.
Stir in italian seasoning and lemon juice. Season with pepper and additional salt, to taste.

This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.

Mommy tip! For extra fast preparation, I grate all my veggies and garlic. It takes less time to prep and cook!

Taco Soup


I love this taco soup recipe, because its literally fool proof! I suggest using your own homemade seasonings, instead of packets. (They are full of MSG and sodium!) This is something I can make in a pinch, because I usually have all the ingredients in my pantry. A little too spicy for baby right now, but I’m sure she’ll love it in the future! (Or just use a mild taco seasoning!) Today I used a pre packaged ranch mix, but used my own taco seasoning. Here’s the recipe: Enjoy!


1 lb ground beef
1 clove of garlic, minced
1 medium onion, chopped
1 can black beans
1 can corn
1- 15oz can Ro-Tel
1- 15 oz can Tomato Sauce
1 packet taco seasoning mix
1 packet ranch dressing mix
2 cups water

Add a small amount of olive oil to your soup pot. Cook onions and garlic, then add ground beef. Brown and drain excess fat.

Rinse corn and black beans under water in a colander. (This will help cut down the sodium in this recipe!) Add all your ingredients into the soup pot, bring to a boil, and simmer for 15 minutes. Serve with a dollop of sour cream and tortilla strips! (A dash of lime would be a great addition.) This is a super quick and easy dinner that’s FULL of flavor!