Natural Family Recipes Blog

2 slices of bacon

1 (6 oz) can sliced mushrooms, drained

1 small onion, chopped

1 small red pepper, chopped

4 C chicken broth

2 C chicken breast, cooked and chopped

2 C taco salsa

1 tbsp taco seasoning

How to Make It:

Place the bacon in a soup kettle over medium heat.

Cook the bacon crisp, 12 minutes, being sure to crumble the bacon as it cooks.

Place the mushrooms, onion and red pepper in with the crumbled bacon.

Pour the chicken broth in over the vegetables.

Carefully place the chopped chicken into the pot.

Stir in the taco salsa and taco seasoning well being sure all the ingredients are incorporated together.

Bring the mixture to a quick boil over high heat.

Turn the heat to low once boil, cover and cook 15 minutes.

Pour into a prepared thermos.

Serves 4

Add a few tortilla chips or corn chips with this soup for a perfect meal.  Shredded cheese and sour cream can also be added as a garnish.

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1/2 can (8 oz) condensed tomato soup

1 carrot

1 parsnip

1/4 c red lentil

1 tsp onion powder

1/2 tsp garlic powder

How to Make It:

Place the soup in a sauce pan.

Add ½ soup can of water to the soup.

Grate the carrot and parsnip into the soup mixture.

Add the red lentil.

Sprinkle in the onion and garlic powder.

Place the sauce pan over medium heat.

Bring to a quick boil.

Once boiling place the heat on low and continue cooking 10 minutes.

Pour into a warmed thermos.

Serves 1

There are many variations to this soup.  Try grated zucchini.  Add rice or cooked pasta to the mix.  Use canned beans instead of lentils.  If you use lentils be sure they are red not green lentils. Green lentils take awhile to cook down.

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Ingredients:

1 onion, chopped
2 carrots, sliced
2 stalks celery, chopped
1 tsp. minced garlic
2 tsp. cumin
6 cups chicken broth
2 cans diced tomatoes
1 1/2 cups diced chicken (dark meat is best)
6 corn tortillas
cilantro
avocado, sliced

Olive oil
Sea Salt and Black Pepper to taste
Directions:
In a heavy bottomed pan, warm 2 T. olive oil over low-medium and saute vegetables. Add seasonings and cook for another minute, then add broth, chicken and tomatoes. Cook until vegetables are soft.

Meanwhile slice corn tortillas into strips. Set half of the strips aside. Heat olive oil in a saucepan and fry the other half of the strips for a few seconds until crisp. Add to soup along with sliced avocado and cilantro
and serve. 

Vegetarians: Omit chicken. Use vegetable broth in place of chicken stock.

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