Hearty Soups

by: Patti Hosford

These recipes were shared on Taster's Tables at an HFPE Night. From the Mountain Island Enrichment Night- June 2003

Taco Soup

Weight Watchers

1 pound ground turkey, browned

2 cans kidney beans, drained

2 cans corn

2 cans diced tomatoes

2 cans tomato sauce

2 cans water

1 pkg taco seasoning

1 pkg ranch dressing mix

Mix it all together and heat well. It’s always better the second day. 1 pt per cup for Weight Watchers.

Classic Gazpacho

Summer’s Delight

1 garlic clove, minced

1/4 medium onion, cut into 1” pieces

1 medium cucumber, seeded and cut into 1” pieces

4 Italian plum tomatoes, cut into small pieces

3 cups tomato juice

1/4 cup white wine vinegar

1/4 cup extra-virgin olive oil

1 tsp salt

1/4 tsp black pepper

seasoned croutons, if desired

Place vegetables in order listed in food processor bowl with metal blade. Process with on/off pulse until coarsely chopped. Place vegetables in large bowl. Add remaining ingredients except croutons. Cover and refrigerate at least 30 minutes.

Cheesy Burger Chowder

Pillsbury

1 pound lean ground beef

2 (16 oz) cans Progresso White Cheddar Potato Soup

1 cup milk

1/4 cup cheese spread with bacon

1/4 cup shredded cheese

Ground beef and drain. Add soup and milk. Bring to

boil. Reduce to low heat and add cheese spread. Sprinkle with shredded cheese before serving.

Savory Chicken Chili

Hosford House

3 (15-oz) cans white beans, drained

2 cups cooked chicken, chopped/shredded

1 medium onion, chopped

2 medium red peppers, seeded and chopped (optional)

1 4-oz can diced green chilies

3 cloves garlic, minced

3-1/2 cups chicken broth

2 tsp ground cumin (or taco seasoning)

1 tsp salt

1 tsp dried oregano

Combine all ingredients in the crock-pot. Mix well. Cover and cook on LOW for 8-10 hours. We love this with cheese quesadillas (melted cheese between flour tortillas zapped in the microwave then cut into wedges.)

Baked Bean Soup

Pillsbury

3 slices bacon, chopped

1 lb lean ground beef

1 can (21-oz) baked beans

1 can (14-oz) beef broth

1 can (5-oz) V8 juice

3 tbsp ketchup

Cook bacon in pan. Add ground beef and cook until brown. Drain. Add remaining ingredients and heat an additional 10 minutes.

Tortilla Soup

Kathryn Hall

1/2 cup chopped onion

1 clove garlic, minced

2 tbsp butter

2 tbsp sugar

16 oz. can stewed tomatoes

8 oz can tomato sauce

2 tbsp chopped cilantro

1 large carrot, chopped

16 oz can corn and juice

1 can chopped green chilies

3 cups chicken broth

1 tsp oregano

Sauté first 3 ingredients. Add remaining ingredients and simmer 30 minutes

1 cup cooked, chopped/shredded chicken

1 medium onion, chopped

1 green pepper, chopped

1 clove garlic, minced

3 cans stewed tomatoes

2 cans black beans, drained

3/4-1 cup salsa

1/2 tsp cumin

1 tbsp ground red pepper

Add all ingredients to crockpot and simmer several hours (the longer the better) Top with cheese, sour cream, avocados, if desired.

1 pound (2 cups?) dry lentils

8 cups cold water

16 oz can tomatoes

1 medium onion, chopped

1 medium carrot, chopped

3 tbsp cilantro

2 tbsp red wine vinegar

1 clove garlic, minced

2-1/2 tsp salt

1/2 tsp oregano

1/4 tsp pepper

Rinse lentils. In a large pot, combine all ingredients. Bring to boiling, reduce heat. Cover, simmer 45 minutes.

1 medium onion, chopped

1 green pepper, chopped

2 15-oz cans stewed tomatoes

15 oz can tomato sauce

3/4 cup catsup

2 T chili powder

2 tsp salt

1/4 tsp pepper

3 cans chili beans, not drained

3 cans kidney beans, drained

Put all ingredients in a large pot. Bring to a boil. Turn down and simmer 1-2 hours. Also works in a crockpot but you may need to reduce to 4 cans of beans to fit crock pot.

2 cups water

2 chicken bouillon cubes

3 cups cubed potatoes

1/2 cup chopped onion

1/2 cup sliced celery

3/4 tsp salt

1/2 tsp pepper

2 cup milk, divided

2 tbsp flour

1 cup (8 oz) sour cream

chopped parsley or chives, optional

In saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer 15-20 minutes or until potatoes are tender. Add 1 3/4 cup milk. Combine flour with remaining milk, stir for form a smooth paste. Add to soup, stirring constantly. Bring to a boil, boil and stir 2 minutes or until thick and bubbly. Add small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly. Heat through but do not boil. Add parsley or chives just before serving.

6 tbsp butter

1/2 onion, chopped

1/2 cup flour

3 cups chicken broth

2 cups cooked wild rice

1/3 cup chicken, cooked and shredded

1/2 cup grated carrots

3 tbsp slivered almonds

1/2 tsp salt

1 cup half and half

Sauté onion in butter. Add flour and mix. Add broth and boil one minute. Add rice, chicken, carrots, almonds and salt on low heat. Add half and half.

4 6 1/2 oz can clams

Cut clams into bite-sized pieces if necessary. In skillet, sauté bacon and onion until golden brown and drain. Put into crock pot with clams add all remaining ingredients except milk. Cover and cook on high 3-4 hour or until potatoes are tender. During last hour of cooking combine 1 cup of milk with the cornstarch. Add that and remaining milk to crock pot and stir well. Heat through. Kim makes this on the stove and it takes 1-2 hours cooking time.

4 tbsp olive oil

1 bunch of asparagus

2 onions, chopped

2-3 leaks, chopped (whites only)

1 lb Jimmy Dean-type pork sausage

(hot to your liking)

3 cups chicken stalk

Sauté the onions and leaks in olive oil. Add the asparagus and cook for another 2-3 minutes. In another pan brown sausage. Add 3 cups chicken stocks to vegetables then sausage. Using a little chicken stock scrape out all the sausage browns so you get the yummy bits. Mix all together and heat for 15 minutes.

3 cups potatoes, cubed

1 stalk broccoli, chopped

2 stalks celery, chopped

1 tbsp chicken bouillon

Grated cheddar cheese (1/2 cup)

1 large onion, diced

1 large carrot, grated

3 cups water

1 tbsp salt and pepper to taste

Put vegetables, water, and bouillon in a large soup kettle. Simmer until potatoes are tender. Then add white sauce.

White Sauce:

3/4 cup margarine

3/4 cup flour

1 qt milk (4 cups)

Melt butter in pan, stir in flour. Add Milk. Stir up over medium heat until it thickens. Add to vegetables. Sprinkle with cheese.

1 large bag frozen broccoli, chopped.

1 medium onion, chopped

3/4 cup butter

3/4 cup flour

1 1/2 tsp salt

1 quart Half & Half (4 cups)

1 16-oz Velveeta Cheese, cubed

Bring to boil 4 cups water and add onion and broccoli and simmer until onion is clear and soft. Drain. Then add butter and flour and heat until butter melts and it thickens. Stir in salt and Half & Half. Then add cubed cheese. Stir until hot. Great served in bread bowl.

3 cans chicken broth

2 stalks celery

1 can peas

3 carrots, sliced

1 LB chicken, boiled and shredded

Boil chicken then de-bone and skin. Mix ingredients together and simmer for 45 minutes. Add egg noodles and cook until soft.

6 cups thinly sliced sweet Spanish onions

1/4 t sugar

1/4 cup butter

4 cans beef broth

1/2 t salt

freshly ground pepper

6 slices buttered French bread, toasted

1/2 cup grated parmesan cheese

Sprinkle onions with sugar. Sauté’ slowly in butter until they turn golden. Add beef broth. Cover and simmer for 45 minutes. Add salt and pepper. Place in large oven-proof tureen or individual bowls. Top with French bread and sprinkle with parmesan cheese. Bake at 400 until cheese melts.

2 cups instant non-fat dry milk

1 cup cornstarch

3 tbsp instant chicken bouillon

2 tbsp dried minced onion

1/2 tsp thyme leaves (opt)

1/4 tso pepper

Use 1/3 cup of the dry mix and 2 1/2 cups water or skim milk. Add your choice of vegetables or chicken. You can also use this for a recipe that calls for condensed soup such as Cream of Mushroom or Cream of Chicken but you use 1/2 as much liquid.

Cooked ground beef or roast beef cooked tender

1 can corn

1 can string beans

1 can diced tomatoes

1 can lima beans

1 small bag frozen okra (optional)

1 can potatoes (or cut up raw potatoes)

1 tsp sugar

Don’t drain the juice from the vegetables. Cook soup until potatoes are tender. Add own spices. Serve with corn bread or crackers.

1/4 cup melted butter

2 cups chopped onion

1/2 cup flour

8 cups chicken stock

3 cups instant potato flakes

4 cups Half & Half (fat free)

2 tsp salt

1 or 2 tsp basil (to taste)

1 tsp Tabasco

6 large baked potatoes, peeled and diced

Sauté’ onions in butter. Add flour and cook 5 minutes stirring often. In large pot, combine chicken broth and instant potatoes. Add onions and flour mixture. Cook on medium 25-30 minutes stirring often. Add Half & Half, seasonings, and baked potatoes, cooking 15 minutes longer, stirring often. Serve with topping such as grated cheese, crumbled bacon, or finely chopped green onions. Serves 6-8. You could also add chicken or ham to this soup.

2 cups diced potatoes
1/2 cup flour
1/2 cup sliced carrots
2 cups milk
1/2 cup chopped celery
1/4 cup chopped onion
salt, to taste
1/4 tsp pepper
1/4 cup margarine
2 cups shredded sharp cheddar
8 slices crisply cooked bacon, crumbled

Combine potatoes, carrots, celery, salt and pepper in a sauce pan. Add enough water to cover and simmer 10 minutes. Do not drain. Make a white sauce by melting margarine in a saucepan over low heat, whisk in flour until smooth. Cook and stir for 1 minute. Add milk and stir until mixture thickens. Add cheese and stir until blended. Add undrained vegetables and bacon. Heat but do not boil.

1 tbsp butter

1/2 cup onion, chopped

2 tbsp all purpose flour

1/2 cup green pepper, chopped

14.5 oz can chicken broth

4 red potatoes, sliced

1/2 tsp dried sage

1/4 tsp pepper

1/2 lb cook ham, cubed

1 1/2 cup milk

10-oz package frozen corn

8-oz Velveeta cheese, cubed

Melt butter, stir in onion. Cook over medium until tender. Stir in flour until blended. Add green pepper, broth, potatoes, sage, pepper and stir. Cover and cook until potatoes are tender, 15-20 minutes . Add remaining ingredients. Heat, stir occasionally, 8-10 minutes. Serves 4-6.

3 slices bacon, chopped

1 lb lean ground beef

1 21-oz can baked beans

1 14-oz beef broth

1 5-5 oz V8 juice

3 tbsp ketchup.

Cook bacon until crispy then add ground beef and brown. Drain. Add remaining ingredients and cook on medium 10-15 minutes until hot.

14.5 oz can reduced-sodium chicken broth

1 1/2 cup water

2 cups broccoli

1 cup baby carrots

1 cup cubed zucchini

1 envelope Italian salad dressing mix

2 cups cubed skinless chicken breasts

1 cup cooked wide noodles

1/4 cup chopped parsley

1/4 cup grated parmesan cheese.

In a large saucepan, bring broth, water, vegetables and dressing mix to a boil. Reduce heat to low and cover, simmer 5 minutes. Stir in chicken, noodles, and parsley, heat on low 3 minutes. Serve topped with cheese. Makes 4 servings.

1 tbsp olive oil

1 small onion, chopped

1 14.5-oz can chicken broth

1/2 cup water

1/2 tsp Italian seasonings

1 package (10-oz) frozen cut broccoli in cheese sauce

3/4 cup cheddar cheese, grated

1 package (9-oz) cheese-filled tortellini

1 cups cubed cooked chicken

1 large roma tomato, chopped

1/4 cup shredded Parmesan cheese

Heat oil in pan and cook onion for about 2 minutes. Stir in broth, water, seasonings, broccoli, and tortellini. Bring to boil. Add cheese and melt. Add chicken. Stir in tomato and serve.