Crock Pot | Sam Eats Her Nutrients

Cream of Tomato Basil Soup

Fall isn’t the only time to make good use of your crock pot! It allows you to get outside in the Summer and come home after a day of fun to a great meal. When we have a full house of company and are all heading out for a day of boating or beach fun, I can’t tell you how much stress it takes off the cook to have a few great recipes that can be done in advance “up your sleeve” – Where did that saying come from?

Here is a tomato soup recipe where I used fresh basil from the garden. You can add a salad and some almond crackers, or throw burgers on the grill to go with it for a quickly prepped meal after a day outside.

Ingredients:

2 – 28 oz. Jars Crushed Tomatoes (I Like Eden Organics They are SCD Legal)

1 Cup Full Fat Coconut Milk

2 Tablespoons Garlic Olive Oil

1/2 Cup Fresh Minced Basil, plus more for garnish

1 Teaspoon Himalayan Pink Salt

1 Teaspoon Black Pepper

Place all the ingredients in the crock pot on low for 6 to 8 hours. Puree the soup with an immersion blender or high speed blender. Serve with a garnish of fresh basil.

See how easy it is?

Eat Your Nutrients!

Crock Pot Chicken Veggie Soup

Crock Pot Chicken Soup

I don’t travel well, darn it! I thought now that I had finally got a diagnosis of SIBO and had done the antibiotic protocol, which made me feel so great, that I would travel much better. Much to my disappointment, after a twelve hour car ride up north for some summer fun, I had a set back. Here is a nourishing, soothing chicken soup recipe for when you need very cooked and easy to digest food. It is delicious, and you can enjoy it with your family. It cooks in the crock pot for 6 to 8 hours, so you can play, and dinner will be ready when you get home. The longest part of making it is the chopping.

Ingredients:

1 Whole Chicken (preferably organic)

1 Cup One Inch Sliced Green Beans

2 Medium Zucchini, Chopped

3 Endive, Sliced

4 Peeled and Chopped Carrots

1 Green Pepper, Chopped

6 Scallions, Green Parts Only, Sliced

Fresh Parsley, 1 small handful stems removed and minced

Zest and Juice of 1 Lemon

4 Teaspoons Himalayan Pink Salt

3/4 Teaspoon Pepper

6 to 8 cups filtered or well water

Chicken Soup Prep

Put all the prepped ingredients into a crock pot, add enough water to cover your chicken (about 6 to 8 cups. The chicken makes your broth) and cook on low for 8 hours. Take out the chicken and shred and remove the bones. Put the chicken back in the crock pot. Serve.