Potato Vegetable Soup

2 c. water
2 c. peeled, cubed potatoes (about 3/4 lb.)
1 c. chopped green cabbage
1/2 c. sliced carrot
1/2 c. sliced celery
1/2 c. chopped onion
1/4 c. milk or water
2 tsp. chicken bouillon granules
1/8 tsp. ground nutmeg
1/8 tsp. pepper
Croutons or garlic bread

Directions:
Place 2 cups water potatoes, cabbage, carrot, celery, onion, milk, bouillon granules, nutmeg and pepper in a large sauce pan. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 25 to 30 minutes or until vegetables are tender. To thicken soup, place 1 cup of the mixture in a blender container or food processor bowl. Cover and blend or process until smooth. Return mixture to sauce pan and heat through. Garnish with nutmeg. Serve with croutons or garlic bread.

Slow Cooker Chicken Taco Soup

This was a recipe I found on allrecipes.com.  We tried it tonight and loved it.  The kids even ate it.

Ingredients:

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can soda (dr. pepper/sprite)
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• pickled jalapenos (optional)
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions:

1. Place the onion, chili beans, black beans, corn, tomato sauce, soda, and diced tomatoes in a slow cooker.  Add taco seasoning, and stir to blend.  Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.  Set slow cooker on low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled.  Stir the shredded chicken back into the soup, and continue cooking for 2 hours.  Serve topped with cheese, sour cream and chips.