Soup’s On!

There’s just something about the first hint of winter weather that makes a cook want to put a pot of soup on the stove and leave it simmering on the back burner. It just seems to be a good way to mark the beginning of the season . . . and the delicious aroma that fills the air while it’s cooking is almost as good as the soup itself. We’ve put together a few very simple recipes for “home-made” soup that is sure to please you and your family during the winter months ahead. Enjoy!

Tortilla Soup

3 corn tortillas, cut into ½ inch strips
2 cans diced tomatoes, undrained
½ onion, chopped
2 cloves garlic, minced
½ green pepper, chopped
2 cups chicken stock
2 cups cooked skinned chicken meat
1 can pinto beans, drained
1 Tbsp chopped fresh cilantro, or more to taste
Salt and pepper to taste
½ cup grated Monterey Jack cheese

Preheat oven to 325 degrees and bake the tortilla strips until crisp—about 5-7 minutes.

Puree all the vegetables and half the beans in blender or food processor. Bring the stock to a boil in a large pot. Add the puree, the chicken and remaining beans.

Remove tortilla strips from oven. Add half to the soup; set aside other half in a bowl.

Let the soup simmer for at least 15 minutes. Serve topped with remaining tortilla strips and grated cheese. Great with chips and salsa!

 

Crock Pot Beef and Barley Soup

2 (10 oz) cans condensed tomato soup
2 (10 oz) cans beef broth
2 (10 oz) cans water
2 lbs. lean ground beef
2 to 3 garlic cloves, minced
1 large onion, diced
1 cup celery, sliced
1 cup carrots, sliced
1 cup mushrooms, sliced
1 cup barley

Brown ground beef and drain. Combine all ingredients in large crock pot and let simmer all day on low.

 

Vegetable Beef Soup

2 lb. ground beef, brown and drain
2 cans cream of celery soup
1 lg. can V-8 juice
3 potatoes, peeled and chopped
3 carrots, peeled and chopped
1 can each of green beans, peas, corn
Salt and pepper to taste

Mix all ingredients. Simmer 2-3 hours or until carrots and potatoes are soft.

Different vegetables can be substituted to suit each family’s taste.

 

French Onion Soup
6 cups onions, thinly sliced
¼ cup butter or margarine
3 (10 oz.) cans condensed beef broth
1 tsp.Worcestershire sauce
6 to8 slices French bread or hard rolls
6 to 8 slices Swiss cheese
Grated Parmesan Cheese

In a large covered saucepan, cook onions in butter until tender, about 20 minutes. Add beef broth and Worcestershire sauce. Bring to a boil. Sprinkle bread slices with grated Parmesan cheese, add Swiss cheese and place under broiler until cheese melts, lightly browned. Ladle soup into bowls and float bread on top.

 

Too Easy Chicken Noodle Soup

1 large can of chicken
1 bag egg noodles
2 cans cream of chicken soup
Salt and pepper to taste

In a large pot of water boil noodles, add chicken, soup, salt and pepper. Add other seasonings to taste. Let simmer until noodles are done.

Hearty Broccoli Potato Soup

1 pkg. frozen chopped broccoli
1 Tbs. dried onion
2 cups milk
2 (10-oz.) cans condensed cream of potato soup
½ cup shredded Swiss cheese

Cook broccoli according to pkg. directions, add dried onion when almost tender.

Remove from heat but do not drain. Stir in milk and undiluted soup; mix well. Heat to serving temperature over medium heat, stirring frequently. Ladle into soup bowls, sprinkle cheese on top.

Soup Toppers

Sprinkle one of these toppings on your soup for an attractive and tasty garnish:

popped popcorn, grated cheese, seasoned croutons, goldfish crackers, oyster crackers, pretzels, potato chips. . .the list is as unlimited as your imagination!