Food and Recipes

easy tomato soup

So, it’s been more than a week since I declared my double unders goal. Since then, I’ve worked on them twice, but still have a long way to go. On Tuesday, I managed to jump up instead of pulling my feet up under me, so progress, but no pike. I consistently strung together 5 or 6 in a row, then asked James to video me. When he did, I could only get 2 in a row. What can I say? I’m camera shy 🙂 I’ll spare you from the 5-second videos he took. But I’ll definitely post a video once I can get more than a couple in a row…on film.

This weekend, I’ll practice again…outside, of course, because it’s supposed to be beautiful here. Thank goodness, because I’m starting to get spring fever.

Last week, I came home late from the gym one night and scrounged around in our pantry looking for a quick meal. Obviously, I would have preferred to make this soup from scratch, but hey, at least it was a better choice than fast food. This soup wasn’t genius  but it was definitely quick, easy, comforting, tasty, warm and made for great leftovers.

Easy Tomato Soup

Ingredients

  • 32 oz. organic tomato soup
  • 1 can Rotel tomatoes
  • 1 can chicken stock
  • 1 onion
  • 2 cups mushrooms, sliced
  • turkey kielbasa
  • Toppings: avocado, grape tomatoes, shredded cheese

1. Pour premade soup, Rotel and chicken stock into dutch oven and turn burner to medium high.

2. Dice onion, slice mushrooms and sautee in ghee/olive oil until onions become transparent. Then, add to dutch oven.

3. Slice kielbasa and brown in pan. Then, add to dutch oven.

4. Bring soup to a rolling boil for 20 minutes.

Serve with sliced avocado, sliced tomatoes and shredded cheese.

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Haley

I'm a full-time wife and semi-stay-at-home mom to four young kids. Day to day, I help my husband with his small business, but when I have any extra time, you can find me cooking or being active outdoors with my family. We live at the foothills of the North Georgia mountains and are embracing modern homesteading month by month.

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