Friday, January 18, 2013

SUYL - Soup Recipes

This week over at Kelly's Korner is it soup recipe time.  I love soup but don't make it very often because the hubster isn't a big fan.  I love Taco Soup but he doesn't like most of the ingredients so I never make it therefore I don't have my sister's recipe to share.  I do have several others, some I have made and others I plan on making.  I decided to share what I have and hopefully if it is one I haven't tried, you will try it and let me know how it is.

Tomato and Tortellini Soup

(from Taste of Home)
Prep/Total Time: 25 min.
Yield: 10 Servings
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).

I haven't tried this one but I think it would be something the hubby likes because he likes tomato soup and pasta just makes most things better!!   Corn & Cheese Chowder
(from the Pioneer Woman)
4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
12 bread bowls, hollowed out

n a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.

Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.

Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.   Haven't tried this one yet either but my honey does love corn so I am pretty sure he will like it too.   Hamburger Soup

I got this recipe from Mrs. H at Heritage Schoolhouse but adapted it to something that my very picky veggie eater hubby would like. It was awesome. My Dad had dinner with us that night and he really enjoyed it too. He suggested putting it over rice. Sounded good to me!

Hamburger Soup  8 servings
(from adapted from Heritage Schoolhouse)

½ onion, chopped fine
1 pound ground beef
2 cans Rotel tomatoes (I used one but will probably use more next time)
1 can corn, drained
2 cans diced potatoes
1 bag frozen broccoli florets
1 jar mushrooms
1 small can tomato sauce
2 cups chicken stock
pepper, garlic, chili powder, and seasoning salt to taste
cheddar cheese, grated

Cook onions in oil until tender; add ground beef and cook until beef is done. Place onions and beef in a large stock pot (or crock pot). Add tomatoes, corn, potatoes, broccoli, mushrooms, tomato sauce, chicken stock, and seasonings. Simmer until potatoes and broccoli is tender.

I have made this before and my hubs and my Dad like it (a lot).  It is very similar to stew but my husband won't eat it if I call it that so it is soup.  Tastes very good with jalapeno corn bread!

And last but definitely not least. . . . .

Black Eyed Pea Broccoli Cheese Soup

Yield: 8 servings.
Ingredients1 1/2 lbs. Broccoli – fresh
2 C. Water
3/4 tsp. Salt
1/2 C. Cornstarch mixed with 1-cup water
1 pint half-and-half
1 pound pasteurized processed cheese (Velveeta)

Steam broccoli until tender. Place half-and-half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

I haven't made this but I have eaten it.  My Mom used to make it and it is so very yummy.

Well, I hope you find something on here you like.  I have other recipes at Giggles for Your Tummy if you want to take a peek.

1 comment:

Kathy C said...

Did you try the cheese and corn chowder? SOunds delicious!


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