Main Course

Easy Tomato Soup

Easy Tomato Soup stephanie-spring.comEasy Tomato Soup stephanie-spring.comWe had our first big snow this past weekend. It was beautiful! What made it even more beautiful was that we had nothing planned and could sit and watch it fall all around us. Naturally, when it is frigid outside, I crave hot foods. Food that soothes the soul. Food that pairs easily with a variety of things that we have on hand. Best of all, food that I don’t feel the least bit guilty about when I help myself to seconds. This is SUCH a healthy tomato soup recipe. I am in love with it. Top it with sun-dried tomatoes, basil, croutons, or pair it with grilled cheese and you are set. Operation snow day: Complete! 🙂

Easy Tomato Soup stephanie-spring.com



Ingredients:

  • 2 tablespoons virgin coconut oil
  • 3 teaspoons of minced garlic (about 5 cloves)
  • 4 large organic tomatoes
  • 1/2 cup of fresh basil
  • 1 cup organic chicken stock
  • 2/3 cup coconut milk
  • 1 teaspoon sea salt

What to do:

In a large pot heat the coconut oil over medium low heat and add minced garlic. Cook for one minute. Wash and cut the tomatoes into large chunks and add to pot. Add basil. Cover and cook over low heat for 30 minutes. Remove from heat and let it cool slightly. Once it is cooled, use an immersion blender to blend all ingredients until it is smooth. Return to stove on medium low heat and add the broth, coconut milk, and salt. Stir and cover for about 3 minutes. Remove from stove. Top it with any topping of your choice! Enjoy! 🙂


 

Taco Soup

Taco Soup stephanie-spring.com

Sunday afternoons are meant for pajamas, blankets, friends, family, food and football.

That being said, let me introduce you to…

Taco soup.

Seriously. This is a super easy, anytime meal. You can’t go wrong here.


Ingredients: 

  • 1 pound lean hamburger
  • 2 large tomatoes, cut and cubed
  • 1 package taco seasoning, I chose mild
  • 1  10 oz. can tomato soup
  • 1 10 oz. can dark kidney beans
  • 1 10 oz. can of corn or a cup and a half of fresh corn
  • Mexican cheese mix and gluten free blue corn tortilla chips for topping!

What to do: 
In a large deep dish pan, cook the hamburger until it is lightly brown. Add the tomatoes, tomato soup, kidney beans, and corn to the cooked hamburger and cook for an additional 25 minutes on medium-medium high heat. Add the taco seasoning, stir together, and remove from heat.
Top with cheese upon serving. Use chips for dipping or they are great crushed on top.
*This is also a great freezer meal.