Many of you have asked for the wonderful soup recipes from Souper Saturday. Here they are!
Turkey ChiliStephani S.
1 lb ground turkey
1 large onion
2 cloves of garlic crushed
1 Tablespoon Chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon cocoa
1/2 teaspoon red pepper sauce
1 large can (24 ounces) diced tomatoes (undrained)
1-2 zucchini
1-2 red pepper (or any color)
1 can (15.5 ounces) red kidney beans—
Cook ground turkey, onion and garlic in 3-quart saucepan, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans. Heat to boiling; reduce heat. Cover and simmer 1 -1 1/2 hour, stirring occasionally.
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Potato SoupMichelle O.
6 - 8 lg. potatoes, peeled & cubed
1 sm. bag of carrots, peeled & chopped
1 can evaporated milk
1 Tbsp. parsley flakes
5 cups water
4 beef bullion cubes
1 stick of butter
salt & pepper to taste
1 1/2 cup instant potato flakes
In lg. saucepan place all ingredients, cover & cook over low heat, stirring often for min. of 1-2 hour. Thicken by adding approx. 1 1/2 cups of instant potato flakes. Cook 1/2 hour more.
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Corn ChowderEmily N.
2 small onions, chopped
4 slices of bacon
2 celery stalks,chopped
2 potatoes, chopped
4 cups corn (frozen or canned)
4 cups chicken broth
1 Bay leaf
1 tsp. salt
1/2 tsp. pepper
2 T. butter
2 T. flour
1 1/2 cups cream or half n half
1 cup grated cheddar cheese
Cook onions, bacon & celery, put in slow cooker. Add potatoes, corn, broth, bay leaf, salt & pepper. Cook on low for 8-10 hours. Take bay leaf out and throw away. On the stove top, melt butter, add the flour so it makes a paste. Cook until light brown. Slowly add the cream to the paste, heat until it thickens. DO NOT BOIL! Move it from the heat, add the cheese and mix until melted. Add this mixture to the slow cooker mixture. Stir well and serve.
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Chicken Tortilla SoupEmily Invergo
3 chicken breasts
15 oz jar of salsa
1 can of corn
1 can of black beans
Combine in a crock pot and cook on high for 4 hours or on low for 6-8.
After cooking, add brick of low fat cream cheese. Stir in cream cheese and shred chicken.Add 2 cans of chicken broth.
Crinkle tortilla chips over soup and serve.
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Chicken Wild Rice SoupHolly W.
2 ribs of celery, chopped
1 shredded carrot
1 onion, chopped
1 small green pepper, chopped
2 T. butter
3 T. flour
1 t. salt
1/2 t. pepper
1 1/2c. cooked wild rice (1/2 box)
1 c. water
1 (10 oz) can condensed chicken broth
1 c. half and half
1/2 c. parsley
2 chicken breasts, cooked and cut in cubes
1/3 c. silvered almonds (optional)
In a 3 qt. saucepan, cook and stir celery, carrot, onion and green pepper in butter until celery is tender. Stir in flour, salt and pepper. Stir in cooked rice, water and broth. Heat to boiling, reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Stir in remaining ingredients.
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Cheeseburger SoupTara Bozarth
1 1/2 cup water
2 cup cubed potatoes
2 small carrots, grated
1 small onion chopped
1/4 cup chopped gr pepper
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 beef bouillon cube or 1 tbsp granules
1/2 tsp salt
1 lb ground beef, cooked and drained
2 1/2 cup milk, divided
3 tbsp all-purpose flour
8 oz process American cheese, cubed (Velveeta)
1/4 to 1 tsp cayenne pepper, optional
1/2 lb sliced bacon, cooked & crumbled
In large saucepan, combine first nine ingredients (to salt); bring to boil. Reduce heat; cover & simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2 cups milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Top with bacon just before serving. Yield: 6-8 servings (about 2 quarts).
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Tomato Zucchini SoupKara H.
1.25 lbs. of Italian sausage (casing removed)
1.5 c. sliced celery
4 lbs. tomatoes, peeled (I use 4 cans of diced tomatoes)
1.5 lb. zuccini, cut in 1/4" slices
1.5 c. tomato juice ( I use v-8 juice)
2 tsp. salt
1 tsp. garlic salt
2 green peppers, cut in 1" pieces
1/2 c. shredding mozarella cheese
Brown sausage. Add celery and cook 15 min. Drain off fat. Cut tomatoes in wedges (I use canned, diced tomatoes). Add tomatoes, tomato juice, zucchini and seasonings to sausage. Simmer covered for 20 mins.
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White ChiliDebbbie W.
One large jar of northern beans (48 oz)
One jar of salsa
1lb of cubed chicken.
Place all of it into a crock pot,stir, simmer on low for 8 hours, stir occasionally. Serve with tortilla chips, shredded cheddar and sour cream.
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Italian SoupBobbie R.
2 lbs italian sausage broken into pieces
1 medium onion chopped
2-3 carrots sliced
2-3 celery stalks chopeed or sliced
1 large can tomatoes, any kind
1 medium can of beans: garbanzo, black, northern whatever is handy
6 cans chicken stock
Italian seasoning
1 box frozen spinach or 1 bag fresh spinach
cheese to garnish
Brown sausage in large pot, add carrots first. Cook for a few minutes then add the rest of vegetables, not spinach. Add stock and seasoning. Simmer until veggies are tender, then add spinach.
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