Soups

Soups

Broccoli Cheese Soup

–Anna Kay Waddoups

2 cans (14.5 ounce)chicken broth
1/4 cup onion, chopped
2 cans (15 ounce) potatoes, diced
1 bag frozen chopped broccoli
2 cans cream of chicken soup
1 cup grated cheese

Saute chopped onion in butter.  Add to chicken broth and potatoes.  Add broccoli and cook until broccoli is thawed.  Add cream of chicken soup and cheese.  Cook on medium until broccoli is cooked and cheese is melted.  Serve with soup crackers and shredded cheese.

* * * * *

(This is a good crock pot recipe.  Mix chicken broth, onions, potatoes and broccoli in crock pot.  Cook on high until broccoli is thawed.  Add soup and cheese and cook on low for two hours.)



                 

Instant Potato Soup

–April Black

2 tbsp onion, chopped
2 tbsp butter
4 c. milk
4 servings worth of dry instant mashed potatoes
1/4 tsp celery salt
1 ½ tsp salt
 1/8 tsp pepper

In saucepan, saute’ onion in butter over low heat.  Add milk, salts, pepper and instant potato flakes.  Heat to almost boiling, stirring constantly.  Remove from heat.  Garnish with paprika, parsley or grated cheese.  Add milk if it is too thick.

(I like to serve it with a nice loaf of bread and a salad.  You can add bacon if desired.  Another option is adding cubed chicken and corn for an easy chowder.) Pumpkin Corn Chowder
–Aimee Newton

4 Tbsp. Butter
 1 large onion, minced
4 c. frozen corn
3 c. water
 3 tsp. Salt
4 chicken bouillon cubes
29 oz. Can pumpkin
2 Tbsp. White sugar
1/4 tsp. Cinnamon
4 c. half and half

In large saucepan, saute’ onion in butter until tender.  Add corn and cook until tender (2-3 min.).  Stir in pumpkin, water, sugar, salt, cinnamon and bouillon until blended and mixture begins to boil.  Cook about 5 minutes to blend flavors.  Stir in half and half; heat through being careful not to boil or chowder will curdle.  Garnish with parsley.  Serves 10-12.


                   

Tortilla Soup

–Pam Oka

Ingredients
2 cans (14.5 oz.) Chicken broth
½ c. chopped green onions
16 oz. Tub of fresh salsa or jar of salsa
1 can (29 oz.) Hominy
1 can corn
1 pkg Grandma’s Noodles or 8 oz. Reg noodles
2 to 3 shredded or chopped chicken breasts
1 to 2 c. shredded jack cheese
1 pkg. Tostito’s corn chips

Boil chicken in water with salt and a little garlic powder until tender.  Remove from water and shred.  Add chicken broth to 2 quarts of water and bring to a boil.  Add chicken, onions, salsa, hominy, and corn.  Once boiling, add noodles and allow to boil 10-15 minutes, until noodles are done.  Serve over crushed chips and top with cheese.     Chicken Tortilla Soup
–Heather Stevens

3 chicken breasts (frozen or fresh)
2 cans stewed or diced tomatoes undrained (15 ounce)
2 cans black beans undrained (15 ounce)
1 cup salsa
1 can tomato sauce (14 ½ ounce)
tortilla chips or fritos
sour cream
cheddar cheese (grated)
canned corn (optional)

Combine all ingredients, except chips, sour cream, and cheese in slow cooker.  Cover and cook on low for 8 hours.  Just before serving, remove chicken breasts and slice into bite-sized portions (or just shred it).  Stir into soup.  Serve with chips, sour cream and cheese.

Corn and Squash Soup

12 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14 ½ ounces) chicken broth
6 cups mashed cooked butternut squash
2 cans (83/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1 ½ teaspoons salt
½ teaspoon pepper
Sour cream, optional

In a large saucepan, cook bacon over medium heat until crisp.  Remove to paper towels, drain, reserving 2 tablespoons drippings.  In the drippings, saute onion and celery until tender.  Stir in flour until blended.  Gradually stir in broth.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Reduce heat to medium.  Stir in the squash, corn, cream, parsley, salt, pepper and bacon.  Cook and stir until heated through.  Garnish with sour cream if desired.  Yield: 8 servings (2 ½ quarts). Egg Drop Soup

5 cups chicken broth
½ teaspoon sugar
1 egg, lightly beaten
1/3 cup sliced fresh spinach
2 green onions, sliced

In a large saucepan, bring the broth and sugar to a boil over medium heat.  Reduce heat to low.  Drizzle beaten egg into hot broth.  Remove from the heat; stir in spinach and onions.  Yield: 4 servings.

Ground Beef Vegetable Soup

3/4 pound ground beef
2 cans (14 ½ ounces each) beef broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
3 celery ribs, chopped
2 large carrots, sliced
2 medium onions, sliced
1 medium potato, peeled and cubed
1 ½ cups fresh cauliflowerets
    2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon garlic powder
1 tablespoon minced fresh parsley
½ teaspoon salt
1/8 teaspoon pepper
3/4 cup uncooked macaroni

In a Dutch oven, cook beef over medium heat until no longer pink; drain.  Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally.

Cook macaroni according to package directions; drain.  Stir into the soup; heat through.  Yield: 8 servings.

Tomato Turkey Soup

6 cups chicken or turkey broth
2 cans (14 ½ ounces each) diced tomatoes, undrained
1/3 cup quick-cooking barley
1 tablespoon dried parsley flakes
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried basil
1/4 teaspoon pepper
2 cups cubed cooked turkey
1 ½ cups sliced carrots
1 ½ cups sliced celery
1 medium onion, chopped
1 cup chopped green pepper
1 package (10 ounces) frozen chopped okra

In a Dutch oven or soup kettle, combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 50 minutes.  Add turkey and vegetables.  Cover and simmer 50 minutes longer or until vegetables are tender.  Yield: 14 servings.

Quick Corn Chowder

1/4 cup chopped green pepper
2 tablespoons chopped onion
2 garlic coves, minced
2 tablespoons butter
    2 cans (10 3/4 ounces each) condensed cream of potato soup, undiluted
1 can (14 3/4 ounces) cream-style corn
2 cups milk
1 package (3 ounces) cream cheese, cubed
Pepper to taste

In a large saucepan, saute the green pepper, onion and garlic in butter until tender.  Stir in the soup, corn, milk, cream cheese and pepper.  Bring to a boil, stirring frequently.  Reduce heat; simmer, uncovered, for 5 minutes or until cream cheese is melted.  Yield: 4-6 servings.
Roasted Sweet Potato Soup

2 pounds sweet potatoes, baked (5 small or 3 large)
2 tablespoons butter
1 large onion, chopped
2 celery ribs, chopped
1 can(49 ounces) chicken broth
1 medium potato, peeled and cut into cubes
1/3 cup maple syrup
1/8 teaspoon white pepper
Half-and-half cream, optional

Cut baked sweet potatoes in half lengthwise.  Scoop out pulp and set aside.  In a saucepan, heat butter over medium heat.  Add onion and celery; cook until tender.  Add broth and potato; cook 15 minutes or until potato is tender.  Add reserved sweet potato, maple syrup and pepper. 
Place one-third broth mixture in a blender or food processor.  Cover and blend until smooth.  Repeat with remaining broth mixture.  Return pureed mixture to saucepan.  Add 2 tablespoons cream if desired and heat through.  Drizzle individual servings with additional cream if desired.  Yield: 8 servings.

Note: To bake sweet potatoes, pierce with fork.  Bake at 400 degrees for 1 hour or microwave on high 8-13 minutes or until fork tender.

                               

    Taco Soup

–Anna Kay Waddoups

1 lb. hamburger
2 cups chopped celery
2 cups chopped carrots
1 quart canned tomatoes
1 small can tomato sauce
½ package taco seasoning mix
2 cans chili beans or kidney beans
2 can cream of potato soup
1 can beef consomme’ soup

Combine all ingredients in large pan and simmer on low for 2 hours.  Serve with shredded Mozzarella and cheddar cheeses and crushed Doritos.  (Recipe works well in crockpot or oven.)

Hearty Chicken Tortilla Soup

4 corn tortillas (6 inches)
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 can (14 ounces each) chicken broth
1 teaspoon ground cumin
½ cup uncooked long grain rice
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 cup chunky salsa
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice

Cut corn tortillas into thin strips and place on baking sheet.  Spray tortillas with nonstick cooking spray.  Bake at 425 degrees for 10 minutes or until golden.

Meanwhile, coat saucepan with cooking spray and heat over medium-high heat 1 minute.  Add chicken and cook until no longer pink, stirring often.  Add broth, cumin and rice.  Bring to a boil.  Cover and cook over low heat 20 minutes.  Stir in corn, salsa, cilantro and lime juice; heat through.  Top with tortilla strips.  Yield:  6 servings.

                           

Easiest Creamy Pumpkin Soup

       
1 can cream of potato soup
1 1/4 cup water
1 (15 ounce) can pumpkin puree
2 tablespoons butter
1 cup cream
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
½ teaspoon ginger

Serve in mini pumpkin, if desired.  Cut the tops off and scoop out the insides of four mini sugar pumpkins.  Liberally butter and season the flesh.  Place pumpkins on a baking sheet and roast for approximately 30 minutes at 350 degrees.  Remove from oven and cool.  Meanwhile, in a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter and cream.  Season with salt, pepper, garlic powder and ginger.  Stir until blended and bring to a simmer.  Reduce heat to low and simmer for 15 minutes.  Remove from heat and pour into mini pumpkins.  Garnish with sour cream.

Minestrone Soup

                       
INGREDIENTS:

1/4 pound bacon, diced
2 quarts hot water
1 1/2 cups tomato juice
2 (15ounce) cans kidney beans
1 (11 ½ ounce) can bean with bacon soup
6 beef bouillon cubes
1 cup diced carrots
1 cup diced celery
2 cups chopped cabbage
1 (10 ounce) package frozen spinach
1 teaspoon basil
½ teaspoon salt
 ½ teaspoon pepper
3/4 cup raw rice

TO PREPARE:

In an eight quart saucepan, saute bacon until crisp.  Add all ingredients except rice. Cove r and simmer over low heat for one hour or until vegetables are tender.  Stir occasionally.  Add rice and simmer 30 more minutes.

SERVINGS: 10

Easy Taco Soup

–Anna Kay Waddoups

1 pound hamburger, browned
3/4 package taco seasoning mix
1 cup celery, thinly sliced
1 can sliced carrots, drained
1 can whole kernal corn, drained
1 quart diced tomatoes
1 small can tomato sauce
1 can kidney beans
1 can chili con carne
1 can black beans, drained
2 cans cream of potato soup
1 can beef consomme’ soup

Brown hamburger in sauce pan.  Add taco seasoning mix.  Stir well.  Simmer 2 or 3 minutes.  Mix all ingredients in large pan.  Cook over medium heat until hot and celery is tender.  Serve with grated cheese and tortilla chips. 

(Works great in a crockpot)

Butternut Squash Soup

INGREDIENTS:

3 tablespoons butter or margarine
2 medium onions, chopped
2 cups diced butternut squash
1 Granny Smith or Pippin apple, peeled and chopped
2 cloves garlic, minced
3 tablespoons flour
1-2 teaspoons curry powder
pinch of nutmeg
3 cups chicken broth
1 1/2 cups milk
grated rind and juice of 1 orange
salt and pepper to taste
parsley

TO PREPARE:

1.    In a large frying pan melt butter and saute’ onions over medium heat until soft.  Add squash, apple and garlic.  Saute for 3-5 minutes, stirring occasionally.
2.    Add flour, curry powder and nutmeg, stirring constantly to blend.  Slowly add chicken broth, milk and orange rind, stirring constantly to combine.  Simmer 20-30 minutes until vegetables are very soft.
3.    Puree in batches in blender or food processor.  Season with salt and pepper.  Serve hot and garnish with parsley.

Easiest Creamy Pumpkin Soup

1 can cream of potato soup
1 1/4 cup water
1 (15 oz.) can pumpkin puree
2 tablespoons butter
1 cup cream
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
½ teaspoon ginger

Serve in mini pumpkins, if desired.  Cut the tops off and scoop out the insides of four mini sugar pumpkins.  Liberally butter and season the flesh.  Place pumpkins on a baking sheet and roast for approximately 30 minutes at 350 degrees.  Remove from oven and cool.  Meanwhile, in a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter and cream.  Season with salt, pepper, garlic powder and ginger.  Stir until blended and bring to a simmer.  Reduce heat to low and simmer for 15 minutes.  Remove from heat and pour into mini pumpkins.  Garnish with sour cream.

Apple Squash Soup

4 tablespoons unsalted butter
3 cups chopped onions
1 teaspoon ground ginger
½ teaspoon ground mace
    3 medium-sized butternut squash (about 4 pounds), peeled, seeded and diced (½ inch)
3 Granny Smith apples, peeled, cored and diced (½ inch)
5 cups chicken or vegetable broth
2 cups apple juice
salt and freshly ground black pepper, to taste
    2 tablespoons chopped flat-leaf parsley or finely snipped fresh chives for garnish

Melt the butter over low heat.  Add the onions, ginger and mace; cook, covered, stirring occasionally, until the onions are tender, about 15 minutes.  Add the squash, apples and broth; bring to a boil.  Reduce heat and simmer, partially covered, until squash is tender, about 25 minutes.

Strain the soup, reserving the broth.  Puree the vegetables in a food processor, in batches, adding about 1 cup of broth per batch. 

Return the pureed soup to the pot along with the apple juice and the remaining broth.  Season with salt and pepper.  Serve hot, sprinkled with parsley or chives.

Serves 8.





Chicken Tortilla Soup
–Heather Stevens

3 chicken breasts (frozen or fresh)
2 cans stewed or diced tomatoes undrained (15 ounce)
2 cans black beans undrained (15 ounce)
1 cup salsa
1 can tomato sauce (14 ½ ounce)
tortilla chips or fritos
sour cream
cheddar cheese (grated)
canned corn (optional)

Combine all ingredients, except chips, sour cream, and cheese in slow cooker.  Cover and cook on low for 8 hours.  Just before serving, remove chicken breasts and slice into bite-sized portions (or just shred it).  Stir into soup.  Serve with chips, sour cream and cheese.




Waddoups’ Roundup Chili
–Anna Kay Waddoups

6 cans chili beans (16 oz.)
2 # lean ground beef
1 can tomato paste (6 oz.)
2 onions
6 cloves garlic (1 tablespoons minced)
1 green pepper
1 can tomato juice (46 oz.)
1 bottle ketchup (20 oz.)
1 tablespoon chili powder
½ teaspoon cumin

Mix 2 teaspoons salt into ground beef.  Fry  with onions and garlic til no pink remains in meat.

Add all ingredients in crockpot.  Cook in crockpot 6 - 8 hours.

Serve with grated cheese, chopped onions and saltines.

Serves: 20 - 24





Crockpot Chili
(24 servings)

6 cups beans
6 quarts tomato juice
6 cans tomato paste
6 green peppers
6 onions
24 clove garlics
12 tablespoons chili powder
6 pounds ground beef
6 teaspoons salt
pepper





Minestrone Soup

Ingredients:

1/4 pound bacon, diced
2 quarts hot water
1 ½ c. tomato juice
2 (15 oz.) Cand kidney beans
1 (11 ½ oz.) Can bean with bacon soup
6 beef bouillon cubes
1 cup diced carrots
1 c. diced celery
2 c. chopped cabbage
1 (10 oz.) Pkg frozen spinach
1 t. basil
½ t. salt
½ t. pepper
3/4 cup raw rice

To prepare:

In an eight quart saucepan, saute bacon until crisp.  Add all ingredients except rice.  Cover and simmer over low heat for one hour or until vegetables are tender.  Stir occasionally.  Add rice and simmer 30 more minutes.

Servings: 10