Souped-Up Tomato Sauce

You may recall my most recent post, Sasha's Super Simple Tomato Sauce.  This is what I like to do to it when I have more time and some fresh veggies to hand.  It goes great on cheese ravioli (my personal favorite use) or even as a vegetarian soup (hence the lame pun).
Souped-Up Tomato Sauce
One batch of Sasha's Super Simple Tomato Sauce
1 bell pepper, diced
1 zuchinni squash, sliced and quartered
1 yellow squash, sliced and quartered
1 container of mushrooms, sliced
Toss all ingredients in already simmering tomato sauce and let simmer until mushrooms appear slightly shriveled and browned.  Chow down with some delicious crusty bread!  (coming up neeext?)

Crockpot Week: Chicken Noodle Soup

Being sick isn't fun. Getting to eat chicken noodle soup can be, though. This has way more ingredients than my average recipe. It also makes more and can be frozen with minimal damage (the veggies get squishy when you reheat)

Chicken Noodle Soup

Ingredients:

1-2 chicken breasts or thighs (Basic difference: thighs are fattier. They're what you see in your campbell's soup. In my opinion, they make the better soup)

1 cup carrots, chopped

1 cup celery, chopped

1 tbsp pepper, preferably freshly ground

2 cups chicken stock

half a bag of egg noodles.

Directions:

Put chicken and stock in crockpot. Cook on high for 2-3 hours. Take a fork to the chicken and break it up into whatever size pieces of chicken you prefer. Add the celery and carrots, drop temperature to low and cook for another hour or until a fork can easily pierce the carrots. Add pepper to taste. 10 minutes before serving, add in the egg noodles. Add enough water to ensure that everything is covered and you have the amount of broth you want. (Make sure not to overfill! A crockpot filled to the lid is not going to cook well)

Dish out and enjoy!