Fall Soup

Extended Lunchtime!!! I love it when that happens. That means just a few extra minutes to do this and that around the house...a few extra minutes to throw future meals together...and most importantly, extra minutes with Bundle and Hubby in the evening!


<3

I just made this batter...can't wait to bake it up with my family later tonight!


On to more important things to do though...like dinner prep!

This couldn't be simpler or faster -- only a tiny bit of chopping, and the rest you toss in the crock pot. Six hours later, it's ready to go! Plus, there's nothing like coming home from work on a chilly fall evening with hot dinner already taken care of!

Fall Soup

Ingredients:
1 large can (28 oz.) of diced tomatoes
1 can creamed corn
1 can chickpeas, undrained
1 can sweet peas, drained
1/2 yellow onion, diced
1/2 zucchini, quartered
2 Tbsp. seasoning salt
2 tsp. salt
2 tsp. pepper
1 tsp. red pepper flakes
3 chicken bouillon cubes (or 3 tsp. chicken bouillon flavoring)
1/2 c. water
**Optional -- 1/3 c. pureed squash (I used acorn!)**

Instructions:

Place all ingredients together in a large crock pot and cook on high for six hours.

Serve hot, with mozzarella cheese and grilled cheese sandwiches!!

Truly, you won't be disappointed with this recipe. It was hearty, delicious, chock full of veggies, and just the right amount of spicy. :)



Enjoy with life. <3




**Update: these were amazing! Just ate two fresh out of the oven!! Totally worth the five minutes I spent on my extended lunch break whipping them up!**