Currently browsing: Soups

Ann Brock’s Taco Soup

Recipe Source: allthingssouthern.com

Ingredients:

1 Can Red Kidney Beans
2 Cans Pinto Beans
1 Can Whole Kernel Corn
1 Can Diced Ro-Tel Tomatoes w/Peppers
1 Can Stewed “Mexican Recipe” Tomatoes
1-2 Pounds Ground Chuck or venison
1 Pkg. Dry Taco Seasoning
1 Pkg. Dry Ranch Valley Seasoning

Directions:

Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. ( I usually rinse out the bean cans and pour the water into the pot. I get all the goodie from the beans and cut down on smelly garbage at the same time.)

Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.

Bacon Cheeseburger Soup

Recipe Source: “Soul Food Recipes Learned on a North Carolina Tobacco Farm” by Willie Crawford

Ingredients:

2 slices bacon
1 pound ground beef
1 tablespoon beef bullion powder
1 large green pepper (seeded and chopped)
2 stalks celery, chopped
1/2 pound shredded mild cheddar cheese
4 cups milk
4 tablespoons flour
1/8 teaspoon Lawry’s Seasoned Salt

Directions:

Fry bacon in medium pot. Remove bacon from grease and leave 1 1/2 tablespoons bacon drippings in pot. Stir in onion, celery and green pepper, lightly cook until done. Stir in the ground been and cook over medium heat until browned.

Slowly stir in the beef bullion and the seasoned salt. Stir in the flour, mixing well. Turn down heat to low and mix in the milk slowly. Mix thoroughly. Stir in the cheese and allow to melt.

Serve hot sprinkling some of the crumbled bacon bits in each bowl.

Cajun Flair Grilled Chicken Soup

Recipe Source: Kip Alexandre’ Faulk

Prep/Cooking Time: 1 hour, 10 minutes

Ingredients:

1 large onion (diced)
2 cloves garlic (minced)
1 can Rotel tomatoes w/ Chiles (Mexican Syle if possible)
1 can diced tomatoes
1 can tomato sauce
1 package taco seasoning mix (I like Old El Paso)
1 can kidney beans (w/ liquid)
1 can pinto beans (w/ liquid)
1 cans or 2 black beans (w/ liquid)
1 can whole kernel corn
1 package Hidden Valley Ranch dry mix
4 ounces lime juice
1 can water
3 boneless chicken breasts
chili powder
salt
cayenne pepper

Directions:

Sautee’ diced onions over a medium heat for about 10 minutes (until wilted). Add 1 can of diced onions and 1 can Rotel tomatoes w/Chiles.

Allow these to cook for about a minute, constantly stirring to prevent sticking. Now add a can of tomato sauce (keep the can to use later to measure water). Allow this mixture to sit for a minute or so, and then add all of your other canned ingredients. Once all the canned ingredients are added, mix the taco seasoning mix and 1 cup of water inside the empty tomato sauce can. Pour this mixture into the pot.

Next, in a bowl, wisk the Hidden Valley Ranch dry mix into the lime juice (the mixture will probably have a few clumps in it; this is ok.)

Now add that mixture to the main pot as well and stir everything together.

In a skillet, or grill, grill 3 chicken breats until they are nearly cooked. *Do not cook them thoroughly as they will dry up and not absorb any liquid.* Next, cube the chicken breasts into 1/4 inch cubes. Add the chicken to the main pot and cook for one hour.

Enjoy!

Recommended Sides: This would go well with cornbread, or as a complement to any main entree’.

Cannellini Bean Soup

Recipe Source: drgourmet.com

Prep/Cooking Time: 30 minutes with canned beans / 90 minutes dried beans

Ingredients:

2 1/3 cups cannellini beans (or 2 - 15 ounce cans no salt added cannellini beans)
3 quarts water
1 tsp. olive oil
2 cloves garlic (minced)
1 large white onion (diced)
2 cups low-sodium chicken stock
1/4 tsp. salt
2 ribs (with leaves) celery (minced)
2 Tbsp. fresh oregano
to taste fresh ground black pepper

Directions:

Dried Beans: Place the beans in a large pot and cover with water. Let the beans soak overnight. Drain the beans the next day and cover with water, then place over medium-high heat. Bring to a boil and reduce the heat to a simmer. Let the beans cook for about an hour until soft. Drain the beans and set aside. Rinse the pot well.

(Alternatively use 2 - 15 ounce cans no salt added cannellini beans.)

Place the olive oil in the same pot over medium heat. Add the garlic and white onion. Cook slowly over medium until the onions are translucent. Add the beans back to the pot and stir well.

Add the chicken stock and salt. Cook for about 10 minutes stirring occasionally. Add the celery, fresh oregano and black pepper. Cook for about 20 minutes.

Using a stick blender (or a conventional blender in batches), blend the soup until it is pureed. The soup may be served hot or chilled.

Serves 4.

Cheesy Chicken Chowder

Recipe Source: Marsha Baker / Pioneer, OH

Ingredients:

3 cups chicken broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
2 cups shredded Cheddar cheese
2 cups diced cooked chicken

Directions:

In a large pan, bring chicken broth to a boil. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender.

Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add to broth and vegetables along with chicken. Cook and stir over low heat until heated through.

Serves 6 to 8.

Chicken Tortilla Soup

Recipe Source: Star Pooley / allrecipes.com

Prep/Cooking Time: 40 Min

Ingredients:

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions:

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Clean the Freezer Soup

Recipe Source: Alicia Ross / desperationdinners.com

From Alicia:

When I came home from the publicity tour, I didn’t have a clue what was in my pantry, refrigerator or freezer. So I took stock. What I found was a bunch of half-used and nearly-used bags of everything in the freezer and not much of anything anywhere else. Time for Clean the Freezer Soup.

Cook’s Notes:

How fast you can make this soup depends on how fast you can clean your freezer, but assembly should take no more than 10 minutes of actual effort. Anything goes in this soup, except do not use broccoli, cauliflower, Brussels sprouts or frozen spinach.

Ingredients:

8 ounces frozen extra-lean meat, such as round steak, hamburger or chicken
6 cups assorted frozen vegetables, such as corn, peas, beans, potatoes, carrots
3 cups water
1 can (14 1/2 ounces) nonfat chicken broth
1 1/2 cups bottled spaghetti sauce or tomato sauce
1 can (14 1/2 ounces) crushed or stewed tomatoes, optional
1 cup (1 large) onion, peeled and coarsely chopped
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon each salt and pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon reduced-sodium chicken-flavor bouillon crystals (or 1 cube), optional

Directions:

Put all ingredients in an electric slow-cooker (3-quart or larger). (If freezer vegetables do not include potatoes, you can add 1 1/2 cups fresh potato cubes.)

Cook on low heat overnight or for 8 to 10 hours. When the soup is cooked, remove any large pieces of meat and shred them. Return meat to pot and stir. Soup keeps refrigerated for several days.

Makes 8 servings (1 1/2 cups each).

Enchilada Casserole

Recipe Source: Vickie Lege / Amy Hazelwood

Prep/Cooking Time: 2 hours

Ingredients:

2 pounds ground beef
1 package Corn Tortillas Chips
2 cans cream of mushroom soup
2 jars enchilada sauce
8 -10 slices of America - Cheddar slices. mozarella, or shredded cheese or your choice
1 large onion
1 large 15 oz can Rotel tomatoes
1 can mushrooms or fresh chopped
1/2 cup celery
1/2 cup green pepper
Cajun seasonings to taste or (salt, black pepper, cayenne, spices)

Directions:

Season the ground beef well with Cajun seasonings. In a medium saucepan, brown the ground meat. Add the celery, peppers and onions,and mushrooms and saute’ until soft.

Add the soup, enchilada sauce and Rotel Tomatoes (if you can not find the Rotel brand use a small can (10 oz)of diced tomatoes and a small can (2 oz) of diced green chili peppers, mild or hot).

Cook on top of stove over medium heat for 30-45 minutes. Do not forget to stir.

In a sheet cake pan, layer the corn tortilla chips , add sauce, then cheese slices or shredded cheese. Continue the layering process and add lots of cheese on top.

Bake the casserole in a preheated 350 degree oven until cheese is melted approximately 20-25 minutes.

This recipe can be frozen and served at a later date but do not add cheese until time for actual meal.

Recommended side: Spanish Rice or Mexican Dips

Author’s Note:

You could use the flour tortillas to make it more like real enchiladas but its so quick and easy and not really time consuming. Most cooks have the ingredients on hand - so enjoy!

Nicki’s Note:

I omitted the mushrooms and used cream of chicken soup (instead of mushroom) and used flour tortillas, and it turned out wonderful! Highly recommended with a good spicy rice or similar side dish.

Hamburger Soup (aka Spicy Potato Soup)

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

1 lb ground beef
4 Cups cubed, peeled potatoes (6 - 7)
1 Small onion, chopped
3 Cans (8-oz each) Tomato sauce
4 Cups water
1 teaspoon salt
1 teaspoon pepper
2 teaspoons hot pepper sauce (Texas Pete)
1 Small can whole kernel yellow corn
1 Cup frozen cut green beans - OPTIONAL

Directions:

In a large kettle, brown ground beef and drain.

Add potatoes, onion, and tomato sauce.

Stir in water, salt, pepper, hot pepper sauce, corn and green beans.

Bring to a boil.

Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.

Irish Potato Soup

This is just like what my grandmother used to make!

Recipe Source: oldfashionedcooking.com

Prep/Cooking Time:

Ingredients:

8 medium-sized potatoes
1 large onion
herbs, salt and pepper to taste
milk
butter

Directions:

Peel and boil potatoes with onion sliced, some herbs, salt and pepper; press all through a colander; then thin it with rich milk and add a lump of butter, more seasoning, if necessary; let it heat well and serve hot.

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