It's getting cold out and I'm desperately wanting rich, noodle-laden soups and pasta bowls. BUT... I am not going to slip and let that happen. So, tonight I made the most simple, inexpensive soup on the planet to get me through the first few nights of this week. Bonus? This is one of my husband's all-time favorites (and he is definitely NOT on this diet).  There are tons of recipes for taco soup. I found my original in Southern Living years ago and have been making it during this season since. 

Canned and frozen veggies take on amazing flavor with just a little simmering on the stove

This is my 'adapted version' to cut out any of the carbs (sigh, no tortilla strip garnishes,chips or sour cream for me). But, I have to admit, it is satisfying, rich and so flavorful that you almost forget that it's a Four Hour Body approved dish.

The finished product: warm, healthy and spicy enough to keep cravings at bay!

TACO SOUP

1.5 Tbsp olive oil
One medium yellow onion, diced
1.5 lbs ground turkey 
1 pkg taco seasoning
2/3 cup water
1/2 red bell pepper, finely chopped
1 jalepeno pepper, seeded and diced
1 can Ro*tel diced tomatoes with lime and cilantro
1 can Goya black beans, rinsed and drained
1 can Goya red kidney beans, rinsed and drained
1/2 cup frozen corn kernels, thawed
1/2 tsp cayenne pepper
1 tsp garlic salt 
1 can chicken broth
1 carton chicken stock ( 2-2.5 cups)


Heat the olive oil over medium-high heat. Add the onion and sauté until softened (4-5 min). Add the ground turkey and cook until browned. Stir in the water and taco seasoning, bring to a boil and simmer for 5 minutes. Add the peppers and cook another 4-5 minutes. Pour in all canned vegetables,  corn, chicken broth/stock and spices. Bring to a boil. Reduce heat and simmer on low 30 minutes. Serve in a bowl and garnish with avocado slices or fresh cilantro. Makes 8-10 servings and keeps well for 4-5 days.


This also works well with shredded chicken or turkey, making it a great recipe for Thanksgiving leftovers. Do you have any Slow Carb recipes to share? I would love to see your ideas. Please 'dish' here.... and do follow the Southern Sophisticate.

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Yes, a few days in and I am getting into the swing of things on the Four Hour Body diet. I've taken to hard-boiling a dozen eggs at a time and pre-rinsing black beans - keeping both in plastic containers in the fridge for on-the-run eating. Hey, it's a busy week!

But... all of the pumpkin, caramel cake and stew recipes I keep seeing on Pinterest have me wanting something indulgently fall. No need to wait for a cheat day... I've discovered the PERFECT way to satisfy my craving without breaking any rules. I can't engage in the pumpkin cupcake craze, but I can totally enjoy butternut squash if it's properly prepared. They are offering butternut squash almost daily at the food bar at the Turnip Truck near my office-- simply roasted with olive oil, salt and pepper. It is SO yummy. When paired with a bit of protein, it's the perfect meal. If you don't have time to cook, simply pick it up at one of their locations. But, if you want to make your own..here's the ideal recipe (even better due to the added spices):


BUTTERNUT SQUASH SALVATION

3 good size butternut squash, diced into 1" -1.5" pieces (fyi-- the chopping is the HARDEST part)
2 Tbsp extra virgin olive oil (I like Lucini, always)
1.5 tsp grey salt
2 Tbsp minced garlic
2 Tbsp dried or fresh parsley
2 tsp aged balsamic vinegar
1/2 tsp ground black pepper

Preheat oven to 400 degrees. Toss squash in a large bowl with all ingredients. Put onto a large baking sheet (or two) and place into the oven for 35 minutes, turning once halfway through for ideal browning on both sides.

When I'm roasting these, I use the remaining squash (there's always tons since I'm not cooking for a crowd) for other dishes. I sometimes cut them into various shapes just to keep things interesting. Beneath roast chicken breast slices and sprinkled with a bit of rosemary salt, they take on a whole new flavor. Ditto with their appearance in my chickpea chili.

CHICKPEA & SQUASH CHILI

2 Tbsp olive oil
2 8oz cans chickpeas, rinsed and drained
1 large yellow onion, chopped
4 garlic cloves, minced
1 small can tomato paste
1/4 cup sliced green olives
1/2 cup water
1.5 tsp ground cumin
1 tsp kosher salt
1 tsp ground red pepper
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
3 cups low sodium chicken broth (organic)
1 large (24-28 oz can crushed tomatoes)
3-4 cups diced, cooked/roasted butternut squash
1 cup thawed frozen green peas
Freshly chopped parsley for garnish

In a dutch oven, heat the olive oil and sauté the onion 5 minutes, add garlic and continue to sauté  for another 2 minutes. Stir in tomato paste, broth, water, spices, olives and tomatoes. Bring to a boil. Reduce heat, add chickpeas and simmer for 45 minutes to an hour. Add squash and peas and simmer for another 10 minutes. Keep all leftovers in an airtight container. Reheats well up to 3 days later.


What's your favorite way to enjoy fall vegetables while trying to keep it light and healthy? Please share... and don't forget to follow the Southern Sophisticate. More recipes to come!

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