Healthy Beef and Cabbage Stew

Healthy Beef & Cabbage Stew | Little Kitchen, Big Bites

Yawwwwnnnn.  You may have noticed it’s been a little quieter around these parts lately.  Part of it is thanks to the dreaded four month sleep regression.  My sweet baby boy has never been the stellar sleeper that his sister was, and so all of this waking up every hour nonsense is foreign to me.  I’m hoping we’ll get back to normal soon, but in the mean time, coffee.  And delivery because mama just doesn’t have the patience to cook sometimes.

I’ve also been working on a fun new creative endeavor that I’m so excited to share with you guys soon.  I’m thisclose to being ready, but for now, I’ll leave you guessing.  But it’s been taking up some of the extra time that I’d usually spend here, so I apologize for the sparse posting both now and potentially in the future as I put in some overtime to get it off the ground.  But oh em gee you guys  I am so excited about it.  I can’t wait to share!

Healthy Beef & Cabbage Stew | Little Kitchen, Big Bites

Ok, onto the food.  I really wanted to try this in the slow cooker and I was going to and then it was lunch time and then it was 4pm and I hadn’t put it in yet so into the dutch oven it went instead.  And it was still delicious.  The big one is getting big enough that she can watch me cook on the stove top from a few feet and be content with the occasional raw vegetable being thrown her way to snack on without me worrying that she’s going to dive headfirst into the fire.  It really warms my heart how much she loves watching me cook and participating and trying new foods as she grows.  She’s pretty awesome.

This one’s for all you East Coasters shivering over there.  We’ve been lucky enough to have some warm weather so it’s not essential here, but this is the kind of warm, delicious food with a kick of spice to it that’s really going to make you feel warm and cozy through the winter.  Oh and did I mention it’s pretty darn healthy too?  So that’s a win.  Because it’s February already and I still haven’t started eating totally healthy like I was supposed to last month…

Healthy Beef & Cabbage Stew | Little Kitchen, Big Bites

Beef & Cabbage Stew
Author: 
Recipe type: Stew
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 lb lean beef
  • 1 T olive oil
  • 1 bag shredded green cabbage (4-5 cups)
  • 1 onion, chopped
  • 1 T preminced garlic
  • 3 cups beef or chicken broth
  • 2 cans tomato sauce
  • 2 cans fire roasted diced tomatoes
  • 2 T brown sugar
  • 1 T Worcestershire
  • 1 t oregano
  • 1 t basil
  • ½ t chili powder
  • 1 cup dry white rice
  • Salt and pepper to taste
Instructions
  1. Heat olive oil over medium high heat in a dutch oven
  2. Add onion and garlic and cook for 3 minutes
  3. Add beef and cook until browned, separating with a wooden spoon as you cook
  4. Add green cabbage and cook for an additional 3 minutes
  5. Add broth, tomato sauce, tomatoes, brown sugar, Worcestershire, oregano, basil, chili powder and salt and pepper to taste. Stir in and allow to come to a simmer.
  6. Add white rice, cover, and cook for 10 - 15 minutes, or until rice is cooked.
  7. Serve hot.

Healthy Beef & Cabbage Stew | Little Kitchen, Big Bites

 

12 Freezer Friendly Slow Cooker Meals

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

When I was pregnant with my toddler, I put together some freezer meals for the slow cooker for those first few weeks of parenthood from recipes that I found on my blog and online.  And, boy, was I glad that I did it.  The first few weeks were such an adjustment with sleep deprivation and getting into a schedule…I honestly barely remember a lot of it, but I do remember being happy that I had food in the freezer that I could pop in the crock pot, throw over some rice at the end of the day and be done with.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

So naturally, with baby #2 right around the corner, I went back through my recipes and came up with some favorites for this time around.  Some I used last time and loved so much that I wanted to do them again.  Others are some of my new recipes that are freezer friendly and are perfect for our little family {the pics throughout this post are the finished product from some of my favorites that are included on the list}.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites I made sure that all of them would be happily eaten by my toddler this time around too.  And that, for the most part, they’re relatively healthy or at least well rounded with protein and veggies to keep her going in the midst of this transition too.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

In terms of modifying the linked recipes to become freezer friendly, I put everything in the freezer bag that would normally go into the pot at the beginning of cooking time.  Then, I put a note on each bag listing what I needed to finish it off, which is what was added in the last hour of cooking or what the dish was served over…most of the time this is dairy, more delicate produce like cilantro, and rice or quinoa.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

This way I can either plan ahead, go to the market, and grab the extras for a couple recipes for the week, or can pop the food into the crock pot in the morning and make a quick stop at the grocery store for whatever I need through the day to top it off at night.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

The best part about this time around?  I’ve got mom friends who were totally into this idea too and due around the same time.  I may have looked like a little bit of a nut in the Target line {see the below picture of my kitchen pre-assembly…} buying enough cans of beans for each of us, but it was worth it.  They came over, the kids played {i.e. created complete chaos in our house}, and we put our bags together.  They all came together in less than two hours, which was a major accomplishment.  It was a total blast and I’ve got some more fun brewing about the freezer meals and parties coming soon!  But for now, here’s a list of some of the recipes that were easily converted to freezer meals this round.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals For New Moms

Cheddar, Potato & Asparagus Soup
Chicken Taco Soup
Jalapeño Black & White Bean Chicken Chili
Russian Chicken
Honey Balsamic Chicken Sliders
BBQ Buffalo Meatballs
Coconut Vegetable Curry
Sweet & Sour Meatballs
Veggie Quinoa Tacos
Thai Peanut Butter Cashew Chicken
Beef Lettuce Wraps
Italian Veggie & Sausage Soup 12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

Healthy Fiesta Chicken Soup | Slow Cooker

Fiesta Chicken Soup | Slow Cooker

I feel like I always default to Mexican recipes when I want to make a big batch of something.  There’s something about all of the spices and delicious heat that gets me every time.  I rarely find one that I don’t like.

Here’s a little menu planning tip that I use {this may be really obvious, but I feel like sometimes you forget to do the most obvious things until someone reminds you}.  I always start with the biggest batch of something on a Monday, so that we have leftovers for multiple days afterwards to get through the week.  Then I don’t have to worry about supplying lunches as much until later.  I often make a box of pasta on Wednesdays and that will last through the rest of the week if the other recipes don’t.  Voila, lunches for three for the week.

Fiesta Chicken Soup | Slow Cooker

So, getting back to it, the Monday meal usually ends up being something Mexican.  Like this soup.  Because I know that I {and the kid and the hubby} will eat it for multiple days in a row without complaining.  Or leaving it in the fridge and grabbing something else.

This recipe is pretty much as healthy as it gets, which is one of the awesome things about soups.  You can throw together a bunch of veggies, lean meat, some chicken broth and some spices and everyone will eat them by the spoonful without dissecting every little ingredient and only eating this part or that part.  Am I the only one who feels like they’re often rinsing plates with only the veggies left stuck to them?

Fiesta Chicken Soup | Slow Cooker

The other awesome thing about soups is…holy smokes it’s September tomorrow guys!  So I officially can make them without being that person who makes soup in the middle of the summer.  And if you’re not that person, save this one for another month or two, when the chill comes back into the air.  You’ll thank me then.

It was also absolutely delicious, and made a great amount of leftovers for us for the rest of the week.  So it was clearly a win, win.  Oh, and a throw in and go slow cooker recipe.  So win, win, win.

Fiesta Chicken Soup | Slow Cooker

 

Fiesta Chicken Soup
Author: 
Recipe type: Entree, Starter
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 boneless, skinless chicken breasts {I use frozen}
  • 2 bell peppers, chopped
  • 2 zucchini, chopped
  • ½ red onion, chopped
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can diced tomatoes with green chiles
  • 1 packet taco seasoning
  • 1 t olive oil
  • 1 T lime juice
  • 1 T preminced garlic
  • 2 cups chicken broth
  • ¼ cup cilantro, chopped, plus more to garnish
  • Optional: cilantro, avocado and light mexican blend cheese to garnish
Instructions
  1. Combine all ingredients except cilantro in the slow cooker and stir to combine.
  2. Cook for 4-6 hours on high or 6-8 hours on low {less if cooking with fresh chicken rather than frozen}
  3. Shred chicken with forks
  4. Stir in cilantro and let cook for another 5-10 minutes
  5. Serve hot, and top with cilantro, avocado, and cheese as desired.

Fiesta Chicken Soup | Slow Cooker

Curried Sweet Potato & Vegetable Soup | Slow Cooker

sweet potato curry

Don’t give me that look.  I know it’s 85 degrees and I’m serving a hot, creamy, soul warming soup for dinner.  Would most bloggers be posting this one in October?  Probably.  But I’m a soup year round kind of a girl, especially if it involves curry, so I went for it.  Because it sounded good.  And we’re still getting some June gloom around these parts so I don’t feel too bad about it.

Another reason I don’t feel too bad about it?  Because it was omg good and creamy and rich and…wait for it…pretty darn healthy!  That’s the glory of blended soups…when you pulse it all together, they can’t tell that they’re eating all kinds of nutrients and such.  And you could probably cool some of this off for the baby too!  The other fabulous thing about blended soups?  Not having to chop up all of the veggies into bite sized pieces.  This is a lazy girl’s soup too.

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

To make it even easier on you, I seasoned this one with one simple bottle of Trader Joe’s Thai Red Curry Sauce.  If you don’t have a TJ’s, first of all, I’m sorry.  But you can probably get a similar pre bottled sauce at your local grocery store, or can make it by combining a can of coconut milk with 1-2 T red curry powder or paste and about 1 t ginger, garlic powder, onion powder, chili powder, 1/2 t turmeric, a pinch of nutmeg and salt and pepper to taste.  Add and adjust as needed.

While I love coaxing the flavor out of my spices to make a good, from scratch kind of a curry, when I’m putting this together at lunch time with my toddler taste testing everything and chucking whatever she doesn’t like on the floor for the dog, emptying a bottle of sauce sounds much more…doable.

Oh by the way, if you’re one of those haters who doesn’t do soups in the summer, pin this one for when fall rolls around.  You’re going to want to try it…

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

Curried Sweet Potato & Vegetable Soup | Slow Cooker
Author: 
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 sweet potatoes, peeled and cut into chunks
  • 1 cup carrots, peeled and cut into chunks
  • 1 onion, peeled and cut into chunks
  • 2 cups lentils, cooked
  • 2 cups chickpeas (or 1 can), cooked
  • 1 can Trader Joe's Thai Red Curry Sauce (or sauce recipe mentioned in above post)
  • 1 cup vegetable broth
  • 1 cup milk
  • Optional garnishes: sour cream, cashews, peanuts, cilantro, or green onions
Instructions
  1. Combine everything except cilantro in the slow cooker and cook on low for at least 4 hours, or until carrots and sweet potatoes can be easily pierced with a fork.
  2. Stir in milk and let cook for another 5 minutes or so
  3. Use an immersion blender to blend, or transfer to a blender and blend
  4. Top with desired garnishes and enjoy hot

Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites Curried Sweet Potato & Vegetable Soup | Slow Cooker | Little Kitchen, Big Bites

 

 

Cheesy Chicken & Vegetable Chowder | Slow Cooker

Slow Cooker Cheesy Chicken & Vegetable Chowder | Little Kitchen, Big Bites

I’ve been using the slow cooker a lot lately if you haven’t noticed.  We’ve been going back and forth between chilly and hot days here in Southern California, so this one got cooked up on one of those bitter cold 60-something degree days (don’t judge).  And then re-heated for lunch on several 75 degree days because I can take a good chowder any day of the week.

This is by no means the healthiest recipe in the book, but it does still include a good chunk of hidden yummy vegetables (…and by all means, throw in more if you think you can pass it by your family! Some carrots, broccoli, or cauliflower would rock in this too), and makes enough to serve the family for a few days worth of leftovers.

It started off relatively healthy and then I threw the cheese in.  And then some more for good measure.  It has calcium, right?  Can’t be all bad?  If you’re looking to lighten it up, you could probably reduce or remove the cheese, swap out fat free milk for whole milk and even swap out some of those potatoes for cauliflower.

…and now maybe I’m going to try that next week…stream of consciousness writing for the win!

Slow Cooker Cheesy Chicken & Vegetable Chowder | Little Kitchen, Big Bites

Cheesy Chicken & Vegetable Chowder | Slow Cooker
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 frozen chicken breasts
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 medium zucchinis, diced
  • 3 large potatoes, peeled and chopped into .5-1 in cubes
  • 1 cup celery, diced
  • ½ yellow onion, diced
  • 1 can corn
  • 1 T preminced garlic
  • 2 bay leaves
  • 1 t basil
  • 1 t oregano
  • 1 t chile powder
  • Salt and pepper to taste
  • 1 T olive oil
  • 1 T sriracha
  • 3 cups chicken broth
  • 2 T flour
  • ½ cup milk
  • 2 cups shredded cheddar cheese
  • Additional cheese and green onions to top
Instructions
  1. Mix everything except the flour, milk, cheese, and toppings in the slow cooker
  2. Cook on low for 4-6 hours or high for 6-8 hours.
  3. Remove bay leaves
  4. Shred chicken with two forks
  5. Stir in flour, milk and cheddar cheese until cheese is melted
  6. Top with additional cheese and green onions, if desired, and serve hot.

Slow Cooker Cheesy Chicken & Vegetable Chowder | Little Kitchen, Big Bites

Slow Cooker Coconut Curried Vegetable Soup

Slow Cooker Coconut Curried Vegetable Soup | Little Kitchen, Big Bites

You’re going to laugh at me.  My first recipe back and I’m posting soup in the middle of July.  I can’t help it.  I love me a good soup year round.  Especially one that’s a throw and go in the crock pot.  But here’s the deal with this soup.  It’s actually quite yummy chilled too.  Let’s be honest, that was not my original intention, but I took a bite of it before warming up the leftovers the next day and I ended up eating the whole thing without warming it up.  So let’s pretend I intended it that way.

A soup is also a really good way to get a ton of healthy veggies in for a meal without feeling like you’re eating…well…a big plate of veggies.  It’s like having a salad, but better and more filling.  Especially with the garbanzo beans for some serious substance.  Even my kiddo seemed to like it {but be warned…it’s a little spicy}.

So think about it.  Soup in the summer.  Or pin this one for when October rolls around and the chill comes back into the air in the evening.  It will be sooner than you think.  Michael’s already is putting out their Halloween decorations {yes really}.

Slow Cooker Coconut Curried Vegetable Soup | Little Kitchen, Big Bites

Slow Cooker Coconut Curried Vegetable Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1.5 lbs zucchini, chopped
  • 2 yellow squashes, chopped
  • 2 red bell peppers, seeded and chopped
  • ½ yellow onion, chopped
  • 1 can garbanzo beans, drained
  • 1½ T preminced garlic
  • 4 cups vegetable stock
  • 1 T lemon juice
  • 2-3 T curry powder
  • 2 t cumin
  • 1 t cayenne pepper
  • 1 t coriander
  • 2 t salt, plus more to taste
  • 1 t pepper, plus more to taste
  • A pinch of cinnamon
  • 1 cup coconut milk
Instructions
  1. Put everything except the coconut milk in the slow cooker and cook on low for 3-4 hours or high for 6-8 hours.
  2. Use an immersion blender to blend the soup, or transfer contents of slow cooker to a blender in batches and blend.
  3. Stir in coconut milk.
  4. Cook for an additional 10 minutes, then serve.
  5. Soup can also be refrigerated at this time and served cold.

 

Slow Cooker Coconut Curried Vegetable Soup | Little Kitchen, Big Bites

 

Slow Cooker Thai Curry Chicken Noodle Soup

Slow Cooker Thai Curry Chicken Noodle Soup | Little Kitchen, Big Bites

You know how traditional chicken noodle soup is good for the soul?  I like to think that this is a fun twist on that classic dish…but still just as heart warming and delicious.  Except this one has creamy coconut milk, spicy curry and scrumptious rice noodles to make it extra special.

I think I’ve been pretty vocal about my love of curry, but in the past I’ve always used curry powder or paste, or a blend of my own spices, to get the job done.  This time I spotted a bottle of red curry sauce at Trader Joe’s and decided to try it.  And omg it’s delish.  I added some extra here and theres and spices and such like I always do, but this sauce was pretty killer on its own.  I’m thinking about just dousing a couple of chicken breasts in it, throwing it in the slow cooker, and serving it shredded on some flat bread in the future.  It’s rich and creamy and delicious.

Slow Cooker Thai Curry Chicken Noodle Soup | Little Kitchen, Big Bites

And no, this isn’t a sponsored post by Trader Joe’s.  I wish it was, because I’m slightly obsessed with their products and might die if they offered to sponsor my little blog.  But unfortunately for me, I’m just sharing the love while I sit here and eat my chocolate covered sea salt butterscotch caramels {yes for real, from TJ’s too}.  Anyone else out there have a favorite snack or find?  I feel like there’s all kind of hidden gems just waiting to be devoured every time I walk in to do my grocery shopping.

Slow Cooker Spicy Thai Curry Chicken Noodle Soup
Author: 
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 boneless skinless chicken breasts
  • 2 cups of chicken broth
  • 1 - 12 oz bottle of red curry sauce (I got mine at Trader Joe's)
  • 1 T chili oil
  • 1½ t garlic salt
  • 1½ t ginger
  • 1 t black pepper
  • 1 cup coconut milk
  • 2 cups rice noodles
  • 1 T fresh cilantro, plus more to garnish
  • 1 T chopped green onions, plus more to garnish
Instructions
  1. Put everything except coconut milk, rice noodles, cilantro and green onions in the slow cooker and stir to combine.
  2. Cook on low for 8 hours or high for 4-5 hours.
  3. Shred chicken with two forks
  4. Add coconut milk, cilantro, green onions, and rice noodles. Stir to combine.
  5. Cook for an additional 10 - 20 minutes, or until rice noodles are desired texture.
  6. Serve hot and garnish with cilantro and green onions.

Slow Cooker Thai Curry Chicken Noodle Soup | Little Kitchen, Big Bites

Slow Cooker Spicy Mexican Lime Chicken Soup

Slow Cooker Spicy Mexican Lime Chicken Soup | Little Kitchen, Big Bites

Guys, I’m going to seven weddings this summer.  Seven.  Not to mention all of the showers, bachelorettes, and now baby birthday parties I’ll be attending {and hosting}.  We’re going to be busy bees starting this spring and flying all the way through until the fall.  Like I look at the calendar and it’s September already and then it’s Halloween and then Thanksgiving and then Christmas again.  Not that I’m complaining…being busy can be a bummer, but being busy with all of that fun will be a total exhausting blast.

Anyway, what I was getting to before I started rambling was this:  Seven. Weddings.  Let me put that differently for you.  Seven opportunities {plus those showers and bachelorettes} to be in a cocktail dress with my legs and arms showing with tons of my friends instead of being curled up in yoga pants and fuzzy socks and a tunic with my baby.  So I need to get on the whole diet and exercise train.

Slow Cooker Spicy Mexican Lime Chicken Soup | Little Kitchen, Big Bites

But realllyyyy I hate diets.  And salads.  What I love is food that still tastes delicious and fresh and yummy but is lighter and fresher and healthier.  So I’m going to attempt to throw a couple of those together.  And share with you guys too, because, while many of you are still probably in the frozen tundra that is most of the country, summer will be here before you know it and those silly bathing suits will be back with it.

By the way, this is one of those super easy throw everything in the pot recipes that will have you done with dinner and on your way before the baby even wakes up.  Can’t get any better than that.

Slow Cooker Spicy Mexican Lime Chicken Soup | Little Kitchen, Big Bites

Slow Cooker Spicy Mexican Lime Chicken Soup
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 boneless skinless chicken breasts
  • 4 limes, juice of
  • 1 onion, chopped
  • 2 jalapeños, chopped
  • 1 T preminced garlic
  • 1 t salt
  • 1 t pepper
  • 1 t oregano
  • 4 cups chicken broth
  • 1 avocado, chopped, to top
Instructions
  1. Combine all ingredients except for avocado in the slow cooker.
  2. Cook on low for 8 hours or on high for 5 hours
  3. Shred chicken with two forks
  4. Serve hot and garnish with avocado chunks

Slow Cooker Spicy Mexican Lime Chicken Soup | Little Kitchen, Big Bites

Slow Cooker Potato Bacon Chowder

Slow Cooker Potato Bacon Chowder | Little Kitchen, Big Bites

This recipe started off as a yummy, relatively healthy crock pot recipe.  And then bacon happened.  And it turned into a not so healthy, totally delicious, knock your socks off kind of a recipe.  I’m glad that bacon happened.  I always am.  It’s not quite as simple as some of my other slow cooker recipes, but trust me, it’s worth it.

This soup is totally delicious with a fabulous depth of smokey bacon flavor and tons of herbs and spices.  And the thick potatoes will fill your tummy with warm happiness.  Which is perfect for those of you stuck in the icy tundra that is pretty much the entire country right now.  We’re still wearing flip flops in So Cal, but that doesn’t mean that we don’t still need our winter chowders to keep us warm and cozy at night.

So try this one.  It may not help you keep your new years resolutions, but you’ll sure be full and happy.  Because when bacon happens, you always are.

Slow Cooker Potato Bacon Chowder | Little Kitchen, Big Bites

Slow Cooker Potato Bacon Chowder
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 slices of smokey applewood bacon
  • 2 russet potatoes, cleaned and diced into 1 inch cubes
  • 1 onion, diced
  • 1 - 15 oz can corn
  • 1 T preminced garlic
  • 2 cups vegetable broth
  • 1 t basil
  • 1 t oregano
  • 1 t savory
  • 1 t thyme
  • 1 cup milk
  • ¼ cup low fat sour cream
  • ½ cup shredded cheddar cheese
  • 2 T flour
  • Salt and pepper to taste
Instructions
  1. Cook bacon on medium high heat in a large skillet, flipping frequently, until crispy.
  2. Remove bacon from the pan, crumble and set aside in the refrigerator
  3. Combine potatoes, onion, corn, and garlic in the pan and cook for about 5 minutes, so they are able to absorb the flavor
  4. Add the entire contents of the pan to the slow cooker
  5. Add vegetable broth, basil, oregano, savory, thyme, salt and pepper and stir to combine.
  6. Cook on low for 8 hours or on high for 4 hours.
  7. Stir in milk, sour cream, cheddar cheese, about half of the crumbled bacon and flour and allow it to combine and cheese to melt for about 10 minutes
  8. Use an immersion blender to partially blend the soup according to your taste. I prefer it to be mostly blended with a few potato chunks remaining.
  9. Stir in remaining crumbled bacon and serve hot, garnished with bacon and cheddar cheese.

Slow Cooker Potato Bacon Chowder | Little Kitchen, Big Bites

Slow Cooker Curried Potato & Red Pepper Soup

Slow Cooker Curried Potato & Red Pepper Soup | Little Kitchen, Big BItes

You guys, I know I already talked about this on Tuesday but what the heck happened to August?  It’s almost over!  I’m having a panic that the summer has flown by and my baby is almost three months old {which is when we always said we’d move her to her crib and stop swaddling, which now seems way too soon but that’s a whole different story…}.

So on Tuesday I made something to enjoy on the last nice hot days of summer.  And today, I figured we could start preparing for what lies ahead.  Crisp breezes, falling leaves and dark evenings spent curled up by the fireplace.  Oh and football season.  Nothing makes the fall bearable like some good ol’ college football.  Go Bruins!

But just because it’s cold outside, it doesn’t mean that you have to slave over a hot stove.  This recipe was so easy to throw together in the crock pot and was so rich, hearty and flavorful at the end of the day.  And it was smooth and creamy without the addition of any butters or creams, making it totally healthy too!

PS If you look really closely into the reflection of the spoon, you might be able to see me taking photos of the food with the baby in the ergo.  Because that’s how I roll these days.

 

Slow Cooker Curried Potato & Red Pepper Soup
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 - 24 oz bags frozen seasoned potatoes
  • 3 red bell peppers, chopped
  • 1 onion, chopped
  • 1 T preminced garlic
  • 4 cups vegetable broth
  • ½ cup peanut butter
  • 1 T curry powder
  • 1 T chili powder
  • 1 T lemon juice
  • Salt and pepper to taste
  • Sour cream to garnish, if desired
Instructions
  1. Combine all ingredients except for garnish in the slow cooker.
  2. Cook on low for 7-9 hours or on high for 3-5 hours.
  3. Blend the soup using an immersion blender, or by transferring to a blender in batches.
  4. Serve hot with sour cream to garnish.

 

Slow Cooker Curried Potato & Red Pepper Soup | Little Kitchen, Big BItes

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