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“Soup”er Bowl Sunday – I couldn’t resist

With the National Weather Service predicting up to 7 inches of snow beginning Monday night, I figured today might be a good day to get some soup made. With it being the day of the big game, I figured I would try one that looked pretty simple too.

I found the original recipe on Pinterest and you can see it HERE. I love that it uses fresh veggies, but I was nervous to use some of these spices I’ve never used. This recipe serves 6.

Gather your ingredients:

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  • 1 can cream of healthy request cream of chicken soup
  • 2 cups low-sodium chicken stock
  • 2 tablespoons cornstarch
  • 1 tablespoon Montreal steak seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons canola oil
  • 1 small onion, finely diced
  • 1 cup grated carrots (I used the matchstick – pre-cut ones)
  • 1 large bunch broccoli, cut into bite size pieces (I used the bagged, chopped from Wal-Mart)
  • 1/2 cup reduced fat shredded cheddar cheese
  • 6 tablespoons light sour cream

First, combine the first 7 ingredients in your slow cooker – set to low.

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Then, heat your oil in a medium-high skillet and add in your veggies.  Heat until the veggies are softened (this took about 7 minutes for me)

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Then add the veggies to your slow cooker, stir the ingredients together and cover.  Cook on low for 3-4 hours.

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Shortly before you are ready to serve, add in your cheese and stir so the cheese melts.

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Serve with a dollop of sour cream.

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Overall, I liked the soup – although I think I will switch up the spices a little if I make it again.  I think it was the Italian seasoning that I didn’t really like.  It was my first time using Italian seasoning and Montreal steak seasoning.  Maybe I’ll try blending some of my own spices together instead.

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One response

  1. Dee Schwinn

    Looks like it would be good.

    February 2, 2014 at 8:26 pm

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