Growing Your Own Herbs with Gro-ables!

This post brought to you by Gro-ables. All opinions are 100% mine.

—–

Can I admit something to you?  I’m NOT a gardener.  My dad will totally attest to this, because I ruined his garden more than once as a teenager when he left me in charge of watering while he was out of town.  I married someone who is good at it, but me? Not so much.  However, I LOVE fresh herbs, so when I heard about Gro-ables, I was so excited about giving them a try!!

 photo c3678cf8-0cca-48d6-bd68-b8d92b771fe8_zpsb892a002.jpg

Gro-ables is a new product from Miracle Gro that’s easy to use, and designed for the beginning gardner.  (Or one with a black thumb.  ☺ ) It’s perfect for growing edibles—herbs and vegetables–and they’ve simplified the process so it doesn’t have to be overwhelming or confusing.  I love that it takes the guesswork out of gardening, and that I can enjoy all the yummy benefits of growing your own edilbles.  It’s also super affordable–a seed pod ranges from $1.29-$1.49 depending on where you live–and you can grow them inside or outside.

I adore cilantro, and fortunately, my kids have all inherited that love…except one. ☺  It’s one of those things that’s always in my fridge, and I’m thrilled to be able to grown my own fresh cilantro! It adds a freshness to so many recipes, including one of our favorites…Chicken Tortilla Soup.  Oh my—my mouth is watering just thinking about it!  It’s wonderful to be able to turn homegrown ingredients into homemade meals.

Tortilla Soup

2 boneless, skinless, chicken breasts cubed (I just stick them in frozen and shred them later)

1 onion finely chopped

1 clove garlic, crushed

1 can petite diced tomatoes or 3 medium tomatoes, peeled, seeded chopped

4 c. chicken broth

1/4 tsp. salt

1/8 tsp. pepper

1 mild green chile, seeded and chopped (or 1 small can chopped green chiles)

1 can black beans, drained and rinsed

4 T. vegetable oil

8-10 corn tortillas, halved and cut into 1/4 inch strips

2 T. coarsely chopped fresh cilantro

Monterey Jack cheese

Combine chicken, onion, garlic, tomatoes, broth, salt, pepper, green chile, and black beans in a slow cooker. Cover and cook on low 7-8 hours. Heat oil in a large skillet and add tortilla strips. Cook, stirring over medium heat until crisp and drain on paper towels. To serve, sprinkle shredded Monterey Jack cheese in the bottom of each bowl. Spoon tortilla soup into bowls and top with tortilla strips and fresh cilantro.

I LOVE LOVE this soup, and you can bet it will be top on my list when my cilantro is ready to eat. I also want to make Southwest Pasta Salad with Creamy Avocado Dressing from Two Peas and their Pod…YUM!!!

If you’re garden-challenged like I am, or have always wanted to grow your own vegetables and herbs, I hope you’ll give Gro-ables a try along with me!!  You can also watch this Gro-ables video for more info.

Visit Sponsor's Site


Share and save for later!

Similar Posts

4 Comments

  1. I was reluctant to try it, but now it is not only my favorite soup, but may well be my favorite food in the whole world! I don’t use green chilies, but instead, buy the dried ancho peppers (that’s what most chili powder comes from), simmer a couple of them in a little water, then puree them before adding to the soup. They add a richness and depth that may have me addicted to this soup. I don’t care for cilantro, but I’d happily grow it for those who would like to add it as a topping. This is a soup that can be made extremely low-sodium for my Hubs, too, and no one would miss it. I add one tablespoon of the chipotle Tabasco (not nearly as spicy as regular Tabasco) for the smokiness and just a little bit of heat. I only use one large chicken breast as there are only two of us to cook for. Other than that, my recipe is very much like yours. I’d recommend this soup to anyone, especially those who just think they won’t like it. It’s a perfect weight-watching soup, too, as long as you go easy on the tortillas. I cut those into 8 wedges instead of strips to put in my deep fryer, and they are so much better than commercial chips that I also use them to serve with my homemade salsa, and they are also so tasty that they don’t need much salt. At I recent party, they were a smash hit and disappeared in seconds!

    1. Oh man, all this talk of this soup is making me hungry!! It’s totally my favorite too!!

  2. That looks wonderful! Honestly, I don’t know what cilantro tastes like! I think it’s time to find out. Those seed pods look fun!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.