Category Archives: soup

Soup Mix in a Jar

soup-mix-in-a-jar

Soup Mix in a Jar
PINT JAR SIZE
Your friends and family will love this pretty soup mix in a jar that makes a nice, easy supper!
Use different colored ingredients for a festive look.

Layer in a pint jar, as listed (top ingredient at the top
of the jar):
1/3 cup uncooked pasta (to fill the jar) (we used whole wheat mini-shells)
1/4 cup dry lentils (orange)
1/4 cup split peas (yellow)
1/4 cup uncooked rice
1/4 cup dry split peas (green)
2 T. pearl barley
1/4 cup lentils (dark green or brown)
1 bay leaves
2 T beef, chicken or veggie bouillon granules (or two cubes)
2 T cup dried onion flakes
1/4 t. black pepper
1 t. dried garlic powder or flakes
1/2 t. dried Italian seasoning

In a pint jar, layer the ingredients as listed. Using a jar funnel will help keep messes to a minimum. At the top, wrap the pasta in plastic wrap, and place in the jar. Add enough pasta to completely fill the jar all the way to the top (this will help keep the layers from shifting). Seal tightly. You can cover with decorative cloth and tie with a ribbon or string (Use a rubber band to secure, then remove the rubber band after the ribbon is tied).
Attach an instructions label to the jar.
Include the tomatoes, sauce, and some cornbread mix, if you like!

INSTRUCTIONS (tie this label to your jar)

How to make Soup in a Jar
ADDITIONAL INGREDIENTS:
1 half pound ground beef, turkey, pork, ham, or Italian sausage, or leave out the meat for a vegan version!
8 cups water
1 14 oz. can diced tomatoes, with juice
1 8 oz. can tomato sauce

TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a 6 qt pot over medium heat, brown beef; drain excess fat. Add soup mix, tomatoes, and water. Bring to a boil, then reduce heat to low. Cover, and simmer 1 hour. Stir in the tomato sauce; bring to a boil, add pasta. Cover and simmer 30 minutes. Serve with fresh cornbread. The person who finds the bay leaf gets to do the dishes! (serves 4-6)

Creamy White Chili

Creamy white chili

CREAMY WHITE CHILI

This chili is a little different—smooth, creamy and satisfying. Best of all, it’s quick and easy to make. If you don’t like spicy food, leave out the cayenne pepper.  You can buy dried beans and cook them and substitute them for the canned beans, if you want to save a little money.  You can also roast your own poblano peppers, for the same reason. This link has directions how to roast your own peppers. https://snailfungus.wordpress.com/2015/09/04/queso-fundido/

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes, or if desired, cooked chicken may be substituted
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 cans (15-1/2 oz. each) great northern beans, rinsed and drained
1 can (14-1/2 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup (8 oz.) sour cream
1/2 cup whipping cream

In a large saucepan, sauté raw chicken (if using), onion and garlic powder in oil until chicken is no longer pink. Add beans, broth chilies and seasonings. Bring to a boil, reduce heat; simmer, uncovered, for 30 min. Remove from the heat; stir in sour cream and cream. If using pre-cooked chicken, add during simmering time to heat through. Serve immediately.
Yield: 7 servings

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup
My friend Donna and I spent a happy day developing this recipe. This soup is flavorful and filling, and serves two families with enough left to freeze for a later meal!  I’ve used this recipe several times for large gatherings like Teacher Appreciation dinners or Christmas Progressive Dinners in the neighborhood.  Keep it warm in a big crockpot or two, or a large pot set on low on the stove top. People can bring toppings like avocados, cheese, chips, and sour cream.  Warm rolls, cornbread, or flour tortillas with honey also make a nice accompaniment to the soup.
This also freezes well (before adding the cheese, avocados and chips). About 10 quarts of soup.

3 medium onions, chopped
9 cloves garlic, minced
3 tablespoons olive oil
(28 ounces) cans tomatoes, crushed
2 tablespoons chili powder
4 large cans chicken broth (4-6 quarts)
3 c. corn (two 15 oz. cans, drained)
3 c. white hominy (two 15 oz. cans, drained)
3 (4 ounces) cans green chili peppers, chopped (or use fresh roasted poblanos)
3 (14.5 ounces) cans black beans, rinsed and drained
boneless chicken breasts, cooked and chopped (sauté in a skillet, seasoning with cumin or Mexican seasoning, or use leftover grilled or roasted chicken)
1 tablespoon fresh or dried oregano or Italian seasoning
3/4 cup fresh cilantro, chopped
3 avocados, chopped
12 oz. Monterey jack cheese, shredded
1 bunch green onions, chopped
sour cream or plain yogurt
tortilla chips

In a large stock pot, sauté onion and garlic in oil until soft. Add tomatoes and cook, covered, until tomatoes have broken down a bit (about 20 minutes).
Stir in chili powder and broth. Bring to boil and simmer for 10 minutes. Add corn, hominy, chili peppers, beans, and chicken. Simmer for 10 minutes. Add oregano or Italian seasoning. (At this point, the soup can be frozen.)
Ladle soup into individual serving bowls and garnish with avocado, grated cheese, green onion, sour cream, cilantro, and tortilla chips.

Painted Desert Soup

Painted Desert Soup

Painted Desert Soup

The two soups are easy to make. Each is good by itself, but together they are synergistic. The bean soup is spicy and the corn soup is calming. Get in touch with your artistic side!

Black Bean Soup

1 1/2 cup medium to hot salsa
3 15-ounce cans black beans, drained and rinsed
3 cups chicken broth
2-3 T. dry sherry (optional)

Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes. Cool slightly, then puree in a blender until smooth.
Return the soup to the saucepan and heat through. Stir in the sherry (if desired).

Corn Chili Soup

2 T. butter
1 cup chopped onion
1 lb. frozen corn (about 3 cups)
2 cups milk
2 poblano or Anaheim chiles,
roasted, peeled, seeded and chopped (or use canned)
3/4 teaspoon salt
1 t. red chili powder
1/2 cup shredded jack or cheddar cheese

In a 3-quart saucepan, sauté onion in butter until soft. Add milk and corn. Bring to a boil over medium heat. Add chilies and seasonings. Simmer 6 minutes. Cool, then puree until smooth in a blender. Return soup to pan and heat through.

Red Pepper Cream:
1/2 cup roasted, peeled red pepper
1/2 cup sour cream or plain yogurt

Combine in a blender until smooth.

With two ladles, spoon soup into shallow bowls simultaneously. Using red pepper cream or sour cream in a plastic bottle, make designs on top of the soup. Sprinkle with tomatoes, green onions, or bacon if desired.

Olive Garden copycat Potato Sausage Soup

Olive Garden Sausage Soup

Olive Garden Potato Sausage Soup

Just like the Olive Garden makes

Italian sausage 5 links, or 20 oz. bulk
2 medium onions, chopped
8 small potatoes, cut into bite-size pieces (unpeeled), (8 cups)
chicken broth 12 cups (you can use chicken bouillon cubes or granules)
kale, chopped 3 cups (about half a bunch–you can chop and freeze the other half for another time)
1 t. salt
1 T. each fresh rosemary, oregano, and parsley
1 can evaporated skim milk (12 oz.)

Remove skin from sausage if desired. Brown completely in a non-stick skillet. If using links, brown, then cut into bite-size pieces, then continue browning until they are very brown and all the oil has been released. Drain completely on paper towels. Wipe out the skillet with paper towels, but leave a tiny bit of the oil from the sausage to coat it. Sautee onions in the skillet until soft.

In a large (8-quart) stock pot, bring potatoes and chicken broth to a boil. Cook potatoes, covered, 20 minutes, then add sausage and sauteed onion. Cover and simmer at least 30 more minutes. Add milk, kale, and seasonings. The soup can be eaten at this point, but will get even better if allowed to simmer at least two more hours on low (covered.) After the simmering, the soup will be slightly reduced.
Approximately 24 cups (this could vary depending on how much liquid evaporates during the simmering process).
Variation: substitute turkey Italian sausage and cut the fat and calories.

This soup freezes well and is perfect for those work lunches if you have access to a microwave. Take it frozen, and by lunch it has thawed enough to microwave. It’s just wonderful with a piece of bread or a salad.

Potato Soup

potato soup

Potato Soup

Easy, inexpensive comfort food

2 T butter
2 medium (3/4 lb.) leeks,(or substitute onion or green onion)
1½ pounds (6 cups) potatoes, sliced or diced (peeling optional)
4 cups vegetable stock, chicken stock, or water
1 12-oz. can evaporated milk
1-2 t salt
black pepper
½ T parsley, chopped
Optional: 1 cup each chopped red and yellow pepper, green onion

Wash the leeks well. Slice off the roots and dark green leaves. Slice, then coarsely chop the white and light green parts. Rinse with cold water in a colander to be sure all dirt is removed. If desired, 1 medium onion or 1 cup green onions can be substituted for the leeks.
Sauté the leeks in butter in a medium pot, covered, over medium heat until limp, 8-10 minutes.
Add the potatoes and stock, bring to a boil, lower heat, cover, and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there isn’t enough liquid, add more stock, water, or milk, ½ cup at a time.
Stir in evaporated milk, salt, and pepper and simmer for 10 minutes.
You can serve the soup like this or blend for a smoother, heavier soup.
Garnish with additional pepper and parsley and serve.
About 6 servings. Great comfort food. Try serving with cornbread.
At Christmas time, add chopped peppers and green onion to the top of the soup, cover, let simmer a few minutes, then stir in for a festive look.

Cornbread sticks with potato soup
Cornbread sticks with potato soup