Soup!

I am addicted to soaps in the winter, make them for dinner one night and eat them for the next 3 days for lunch. I am a creature of habit when it comes to lunches. I can eat the same lunch 7 days a week. These two soaps have been a fan favorite in my house. The stuffed pepper soap is my take on beanless chili. Jay doesn't like chili and so this is a perfect way to get the same favors without the beans.

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My husband refuses to eat chili so this is our altnerative. It is a mix between a chili and a taco soup.

 Stuffed Pepper Soup
-Crockpot
Ingredients

• 2lbs Ground beef,
• 1 tbsp Olive oil
• 1 Onion, diced
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 3 carrots, chopped
• 4 celery stocks, chopped
  
• 4 cups Chicken stock
• 1 14 oz can Tomato sauce
• 2 cans fire roasted diced tomatoes, undrained
• 2 tbsp Brown sugar
• 2 tsp salt
• 3 tbsp taco seasoning
• 1 Tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• pinch of red pepper chili flakes
• 2 cups cooked long grain rice (1 cup raw)
• cheese, shredded, optional

Directions- Slow Cooker

1. Add everything to the slow cooker EXCEPT THE RICE. Stir. Cook on HIGH for 4 hours or LOW for 8 hours.
2. I like to cook the rice on the side and add it in at the end. So cook the rice according to directions before you serve the meal.  Add cooked rice to crockpot and cook on high for another 20  minute.

Chicken Chickpea Soup with Pita Chips
Ingredients-

• 1/4 cup extra-virgin olive oil
  
• 1 pack of chicken thighs
• 4 cups chicken stock
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 large onion, chopped
• salt and ground pepper
• 2 15-ounce cans chickpeas, drained and rinsed
• 1 can diced fire-roasted tomatoes
• 1 garlic clove chopped
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1 tsp dried oregano
• 2 (pocketless) pitas
• Juice of 1/2 lemon

Directions
Cook chicken thighs with olive oil and seasoning with salt and pepper. I made mine in the instapot, but cook them how you prefer.

1. Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a pan on medium-high heat. Add the celery, carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
2. Transfer into a larger pot. Add 4 cups chicken stock and 2 cups water, the chickpeas, tomatoes, 1 tbsp cumin, 2 teaspoon coriander, 1 garlic clove, 1 tsp paprika, 1 tsp oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.
3. Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil.  Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
4. Stir the lemon juice into the soup just before serving. Top with  pita chips.