Category: Soups

Categories
Homemade Mixes Soups

Condensed Cream Soup Substitution

To be used in place of canned soups in casseroles, lower in fat or salt.
2 c. powdered nonfat milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
2 tbsp. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper
Combine all ingredients and mix well. Store in airtight container until ready to use. To substitute for 1 can, combine 1/3 cup dry mix in 1 1/4 cups cold water. Heat until thickened and add to casserole. 131 calories; 1.4 grams fat.
Categories
Soups Vegetarian

Chili’s Southwest Vegetable Soup

6 cups chicken broth
1 15-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 teaspoon chili powder
dash garlic powder
Garnish
1 cup grated cheddar-jack cheese blend
1 cup crumbled corn tortilla chips
Combine all the soup ingredients in a large saucepan over high heat. Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.  Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of the grated cheddar-jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

Makes 6 servings
Categories
Chicken Soups

Chicken Noodle Soup

1  tablespoon olive oil
3   carrots, cut into 1/4-inch dice
2  medium onions, diced
2  ribs celery, cut into 1/4-inch dice
10  cups homemade or canned chicken broth
1-3/4  teaspoons salt
1/4  teaspoon thyme
2-1/2  to 3 cups diced, cooked chicken 
2  cups cooked egg noodles
Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.  Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through. 
Makes 6 servings.  
Categories
Soups

Chicken Chili Stew

1 tablespoon canola oil
1 medium onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, chopped
1 small jalapeno, seeds removed and chopped
1 tablespoon chili powder
4 cups chicken broth
1 medium sweet potato, peeled and cubed
2 cups salsa verde, store bought
12 ounces leftover roast chicken meat, skinned and shredded into large pieces
1 (15 ounce) can pinto beans, drained and rinsed
1/2 cup packed fresh cilantro, chopped
Kosher salt and freshly ground pepper
1 avocado, diced, for garnish
Sour cream, for garnish
Heat oil in a large pot over medium high heat. Add the onion, bell pepper, garlic, and jalapeno and sauté until soft, about 4 minutes. Add chili powder and season with salt.
Stir in the chicken broth, sweet potato, and salsa verde, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sweet potato is just tender, about 10-12 minutes.
Stir in the shredded chicken and beans. Reduce heat to moderately low and simmer, covered, 10 minutes. Stir in cilantro at the end of cooking. Ladle into soup bowls and top with some diced avocado and a dollop of sour cream.
Categories
Cheese Soups Vegetarian

Cheddar Cheese Soup

1 cup finely chopped onion
1 red bell pepper, diced
2 tbsp butter
1 (16 oz) pkg shredded cheese
2 tbsp cornstarch
1 (14 oz) can chicken broth
1 1/2 cups cooked, diced ham
1 1/2 cups cooked broccoli florets
3/4 cup cooked, diced carrots
1 tsp Worcestershire sauce
1/2 tsp garlic powder
2 cups half-and-half cream 
Saute onion and pepper in butter in large saucepan. Mix cheese and cornstarch in bowl. Pour broth into saucepan and add cheese mixture a little at a time. Cook soup over medium heat until cheese melts. Stir until smooth and creamy. Add ham, broccoli, carrots, Worcestershire, garlic powder and a little salt and pepper and stir well. Heat over low heat, pour in cream and stir well.
*To make this Vegetarian, substitute vegetable broth for chicken broth and omit ham.

Serves 6-8
Categories
Soups Vegetarian

Caribbean Pumpkin Soup

*This is the BEST SOUP EVER!  Thanks Tracy for sharing! : )

1 small calabaza or a piece of a large one or 1 large butternut squash, peeled, seeded, and cut into large chunks (about 3 pounds)

2 Granny Smith apples, seeded and diced
4 medium onions, peeled, diced
2-3 red bell peppers, roasted, seeded or use jarred roasted red peppers, torn into large pieces
2 ripe cherry peppers or 1 ripe jalapeño, seeded, minced
¾ -inch of a ginger knob, peeled, minced
2 cloves garlic, peeled, minced
1 can (14oz) roasted diced tomatoes or 1 can regular diced tomatoes
1 Tablespoon dried thyme (or use fresh)
1 bay leaf
3 Tablespoons unsalted butter
3 Tablespoons e.v. olive oil
4 cups chicken stock
4 cups coconut milk (if using canned, the ‘light’ version is fine)
3-5 T turbinado or brown sugar
Salt to taste
Freshly ground white pepper to taste
Melt the butter with the olive oil in a large soup pot over medium-high heat. Add the diced onion and apple and cook, stirring occasionally until the onion starts browning a bit, about 15-20 minutes. Stir in the thyme and bay leaf. Add the cherry pepper, ginger and garlic and cook till fragrant, stirring, about 45 seconds. Add the entire contents of the canned diced tomatoes, the roasted pepper pieces, and the calabaza chunks. Stir and add the chicken stock and coconut milk. Partially cover and bring to a boil; cover, reduce heat to medium-low, and cook till the calabaza is very tender, about 25 minutes. Remove the bay leaf then purée very well. Add half the sugar, taste and add more if necessary (shoot for balance); add salt and white pepper to taste.
Serve the soup as is, or garnished with a dollop of sour cream or, my preference, garnished with a dollop of sour cream topped with finely minced pickled jalapeño.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

Makes about a gallon
16  Servings
Categories
Slow Cooker Soups

Buffalo Chicken Soup

6 cups milk
3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken (about 1 pound)
1 cup (8 ounces) sour cream
1/4 to 1/2 cup hot pepper sauce
Combine all ingredients in a 5-qt. slow cooker. Cover and cook on low for 4-5 hours. Yield: 8 servings (2 quarts).
Categories
Soups Vegetarian

Broccoli Cheese Soup

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli***
1 cup carrot, julienned
1/4 teaspoon nutmeg (optional)
 8 ounces grated sharp cheddar cheese
salt and pepper
***Cut off the florets from head of broccoli.  Peel tough skin off the stem, discard.  Dice tender part of stem.
Sauté onion in butter. Set aside.  Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.  Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.  Add salt and pepper. Can be puréed in a blender. Return to heat and add cheese. If using, stir in nutmeg.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

4  Servings
Categories
Soups Vegetarian

Best Corn Chowder

64 oz Chicken Broth
6 potatoes – peeled and cubed small
1 carrot – peeled and diced tiny
1 tube frozen creamed corn
4 scallions, sliced
dash each ground black pepper, dried minced onion, sugar
1 cup half & half
3 tablespoons butter
1/4 cup diced cooked ham or crumbled cooked bacon 
In a large pot, bring broth to a boil.  Add potatoes, creamed corn, carrots and whites of scallion onions, dried onion, pepper and sugar.  Slowly boil 30 minutes, stirring occasionally.  Stir in ham (or bacon) and green onion tops.  Blend in batches leaving some chunks – or using immersion blender, blend slightly.  Stir in half & half and butter.  Keep warm until serving.  Do not return to boil.
*To make this Vegetarian, substitute vegetable broth for chicken broth.

8  Servings
Categories
Chicken Hash Brown Potatoes Pork Stew

Pork, Chicken and Potato Stew in Peanut Sauce

1-1/2 pounds pork shoulder, cut into 1/3-inch cubes
5-1/2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
8 small purple Peruvian or red potatoes (about 1 pound), quartered
1 large onion, chopped
6 large garlic cloves, minced
4 cups low-sodium chicken broth
2 boxes (10 ounces each) frozen corn, thawed
1-1/2 tablespoons adobo sauce from canned chipotle in adobo
1/2 cup reduced-fat peanut butter
1/2 cup chopped fresh cilantro or flat-leaf parsley, for garnish

Rinse pork and pat dry; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minutes per batch (adding oil, 1 tablespoon at a time, as needed). Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
Rinse chicken and pat dry; season with salt and pepper. Add 1-1/2 tablespoons oil to fat in pot and heat over moderately high heat. Add chicken and cook, turning, until golden brown, about 3 minutes. Transfer with a slotted spoon to bowl with pork. Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minutes. Stir in broth, corn, adobo sauce and peanut butter. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork-tender, 35 minutes; salt and pepper to taste.
To serve, ladle stew into bowls and garnish with cilantro, if desired.

6 Servings