Everyday Mom's Meals: Soup Season

Sunday, December 8, 2019

Soup Season

When I shared this picture on my personal Facebook page, I got so many comments of "Do your boys actually eat the spinach?" Um...while I know this answer is going to make many of you hate me, yes, yes they do. And not only do they eat it, they love it! Yep, even the toddler.

What can I say? I was blessed with little foodies, just like their parents. I truly believe God knows our limits...and He knew having picky eaters in the house wasn't something this mama could handle, so he took one less thing off my plate, so to speak. And to those who do struggle with whining and complaining at every meal, my heart goes out to you.

With soup season being upon us, I have so many recipes I'm pretty sure we could eat soup every single night of the week and I wouldn't run out. But here I am, always thinking of new ways to get a warm bowl of comfort and deliciousness on our table.

If you are looking for more meat free options when it comes to your menu planning, this one is for you. (If you want it truly meatless, be sure to swap out the chicken broth for veggie!) However, if you live in a meat loving house like me, don't fret. There is so much flavor, and hearty ingredients nobody will ever miss the meat.

I love the way this looks too, because it's just one of those dishes that you know is going to be as good for you as it is to look at.

Don't worry if the soup section of your recipe box is jammed full. There is always room for one more. And if your kids turn their noses up at the green stuff? Tell them it's Christmas themed and Santa will be sad if they don't eat it. Ha! Just kidding.....sort of...

Crock Pot Italian Bean Soup
2 (32 oz.) boxes chicken broth
2 large carrots, finely chopped
1 small white onion, chopped
2 (15 oz.) cans cannellini beans, drained
1 (8 oz.) bag spinach
2 c. water
1 tsp. dried sage
1 tsp. garlic powder
6 TBS basil pesto
1/2 tsp. dried red pepper
Juice of 2 lemons
Zest of 1 lemon
Salt and Pepper
Dried Parsley
Parmesan Cheese

Combine broth, carrots, onions, water, pesto and seasonings in Crock Pot. Cook on LOW 5-6 hours. 30 minutes before serving, add spinach, beans, lemon juice and zest. Stir well. Garnish with parsley and serve with Parmesan. 

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