Warm up in January with hearty soup recipes
BY ANN CIPPERLY | FOR THE OBSERVER
After so many rich foods over the holidays, comforting bowls of soup are a welcome change on chilly January days. While soup is on the menu throughout the year, January is generally promoted as soup month. It can be a meal in itself or served with salad or sandwich for a hearty supper.
Soup is one of the oldest known foods. It is believed to have been created by cooking animal bones. In the Middle Ages, soup became popular in villages, and it was an easy way to serve large groups of people.
Soup is one of the most varied foods, as it can range from clear broths to hearty stews or creamy chowders.
On busy days, having a batch of soup simmering in a slow cooker can be wonderful to have ready to serve at dinner. Soup freezes well, and it is great to have a batch tucked away in the freezer to thaw in the microwave and heat.
Vegetable soup is popular, and there are many versions with beef or chicken. It is easy to pick up a rotisserie chicken at the grocery store, remove the meat and put it in a large pot with a 32 oz. carton chicken broth or stock and a frozen package of soup vegetables. The soup can be enhanced with a chopped onion or two or any leftover vegetables you have on hand.
A rotisserie chicken can also be used for making a variety of soups. Chicken meat and broth also makes a delectable soup with noodles or rice and a chopped onion for a richer flavor. You can also add sliced mushrooms.
Use a rotisserie chicken for making tortilla soup. It can be ready in a few minutes with black beans and canned tomatoes. Serve assorted topping such as sour cream, grated cheese, a sliced avocado and/or chips.
Other soups that can be prepared with a rotisserie chicken include Mexican Chicken Corn Chowder, Easy White Bean Soup with Toppings and Chicken Mushroom and Wild Rice Stew.
Soup recipes with beef include stew meat and ground beef. Sometimes I will substitute lean ground turkey for ground beef in soups to reduce fat.
Some older soup recipes may call for beef or chicken bouillon cubes with a couple cups of water. Substitute both of those for broth of stock since there are plenty of choices now. Broths are also available fat free or low sodium.
A favorite sandwich, grilled cheese or green salad are good accompaniments for soup. While apples or pears are good on greens with toasted nuts and goat cheese for a winter salad, try serving pink grapefruit and avocado on a salad with a light vinaigrette dressing.
For dessert on a chilly evening, bread puddings, apple crisp or cookies warm from the oven are yummy with a cup of hot chocolate.
Choose from the following wide variety of soups to serve this coming week, and ladle a bowl of comfort to warm up your family.
Slow-Cooker Beef-Tortellini Soup
Anne Davis
1 lb. beef stew meat
1 large onion, chopped (3/4 cup)
1 large carrot, chopped (3/4 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 tsp. sugar
1 can (14.5 oz.) diced tomatoes, not drained
2 cans (10 1/2 oz. each) condensed beef consommé
1 tsp. dried basil leaves
2 cups frozen cheese-filled tortellini
1 cup frozen cut green beans
In a 3½ to 4 quart slow cooker, add beef, onion, carrot, celery, garlic, sugar, tomatoes and beef consommé in order listed.
Cover; cook on Low heat setting 8 to 9 hours.
About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to high. Cover; cook about 25 minutes or until beans are tender.
Chicken Mushroom and Wild Rice Stew
Kathy Penton
¼ cup butter
2 Tbsp. olive oil
2 cups chopped onion
1 cup chopped celery
1 Tbsp. minced garlic
16 oz sliced Baby Bella mushrooms
1 Tbsp. all-purpose flour
1 tsp. salt
1 tsp. white pepper, optional
½ tsp. black pepper
2 qt. chicken broth
4 cups chopped chicken, cooked
3 cups cooked wild rice
1 cup heavy whipping cream
2 Tbsp. chopped fresh thyme
2 Tbsp. dry sherry, optional
In a large Dutch oven, heat butter and olive oil until melted. Add onion and celery and cook for 5 minutes. Add garlic and cook an additional 2 minutes. Add mushrooms and cook 10 minutes, stirring frequently. Add flour, salt and pepper and cook 2 minutes while stirring constantly.
Gradually add broth, stirring until smooth. Bring to a simmer and add chicken and rice; cook for 20 minutes, stirring occasionally. Add cream and thyme. Simmer 10 minutes. Add sherry and garnish with thyme.
My Grandmother Smith’s Vegetable Soup
Susan DeLoach
Both my dad’s (Smith) and my mother’s (Howell) parents grew up in Stroud on farms, so fresh vegetables were always available. When fresh vegetables are not available, fresh frozen is the next best thing.
1/2 lb. lean ground beef
1 medium onion, chopped
2 cups cut okra
2 cups black-eyed peas
2 cups small lima beans
1 cup yellow corn
3 medium potatoes, diced
2 cans petite-diced tomatoes
Salt and pepper to taste
Brown ground beef and drain. Add ground beef and all other ingredients to large Dutch oven. Salt and pepper to taste. Add 1 to 2 cups water to fill pot. Cook on stove-top for one hour. Soup freezes well if you have leftovers.
Easy White Bean Soup with Toppings
2 Tbsp. olive oil
1 onion, chopped
2-3 cloves garlic, minced
2 small cans diced green chilies
3 cans white northern beans, drained and rinsed
4 cups chicken broth
2 cups chopped cooked chicken, optional
Salt to taste
Topping choices: grated Monterey Jack or cheddar cheese, sour cream, chopped green onions, sliced avocado, bacon crumbles or tortilla chips
Sauté onion in olive oil; add garlic. Add beans, green chilies and broth. Cook on low for about 20 to 30 minutes. Mash some of the beans for a thick mixture. Add chicken, if using.
Serve as is or with assorted toppings. Recipe is easy to double.
Cream of Broccoli Soup
Martha Hill
This is a reduced fat version.
10 oz. pkg. frozen chopped broccoli
2 Tbsp. light margarine
2 Tbsp. all-purpose flour
½ tsp. salt
1¼ cups chicken broth
½ cup skimmed milk
¼ tsp. ground nutmeg, optional
Dash of pepper
½ cup cooked rice, optional
Cook broccoli according to pkg. directions; drain well.
In a heavy saucepan, melt margarine. Blend in flour and salt. Gradually add chicken broth and milk; cook and stir over medium heat until mixture is slightly thickened and bubbly. Cook and stir 1 more minute.
Add broccoli to mixture; sprinkle in pepper and nutmeg. Stir to mix. Serve hot. If desired, one-half cup cooked rice may be added.
New England Clam Chowder
Lee Sadler
4 slices bacon, chopped
1 lb. potatoes, peeled and cut into ½ inch chunks
¼ cup chopped carrot
¼ cup chopped onion
¼ cup finely chopped celery
Two 12 oz. cans evaporated milk
¼ cup flour
Two cans 6.5 oz. each chopped or minced clams, undrained
½ tsp. salt
½ tsp. Worcestershire sauce
¼ tsp. pepper
Cook bacon until crisp; drain, reserving 2 Tbsp. fat. Add bacon fat back to skillet; add potatoes, carrot, onion and celery. Sauté until potatoes are tender.
Combine evaporated milk and flour in a small bowl; add to potato mixture. Stir in clams with juice and remaining ingredients.
Cook 15 to 20 minutes, stirring frequently, until creamy and slightly thick. Makes four servings.
Hearty Beef, Vegetable and Rice Soup
Betty Hill
1 lb. ground beef
2 regular sized cans Italian diced tomatoes (do not drain)
1 can water
1 bag frozen gumbo vegetables
½ to 1 cup corn or lima beans
1 bag frozen chopped onions
¾ cup rice
Few drops Tabasco
Brown beef, drain fat. Add remaining ingredients except rice and Tabasco. When mixture boils, add rice and Tabasco. Bring to a boil and simmer 45 minutes to an hour.
Chicken Tortilla Soup
Two 14 ½ oz. cans chicken broth
14 ½ oz. can diced tomatoes
2 Tbsp. lemon juice
3 garlic cloves, minced
2 tsp. chili powder or to taste
15 oz. can black beans, drained and rinsed
1 cup or more frozen corn
2 cups chopped cooked chicken
3 Tbsp. half and half or heavy cream, optional
Topping choices: sour cream, shredded cheddar or Monterey Jack cheese, sliced avocado, tortilla chips or tortilla strips
Combine everything except cream and toppings. Bring to a boil and simmer 20 to 30 minutes. Stir in cream. Serve with toppings.
Crispy Tortilla Strips
Cut corn tortillas into strips. Place on baking sheet and coat with cooking spray. Sprinkle with salt. Bake at 350 degrees eight minutes or until crisp.
Mexican Chicken Corn Chowder
Pat Wingfield
3 Tbsp. butter
1½ lbs. chicken, cut into bite-size pieces and cooked or a small rotisserie chicken, chopped
1 small onion, chopped
2 garlic cloves, minced
2 cups half and half
Two 14 3/4 oz. cans cream style corn
4.5 oz. can chopped green chilies
1/2 tsp. Tabasco sauce
1/4 tsp. salt
1/2 to 1 tsp. ground cumin
2 Tbsp. chopped cilantro or parsley
2 cups (6 oz.) Jalapeno Monterey Jack cheese, shredded
Melt butter in Dutch oven over medium-high heat; add chicken, onion and garlic and sauté 10 minutes. (If using rotisserie chicken, sauté onion and garlic and add chicken with the next 7 ingredients.)
Stir in remaining ingredients, adding cheese last; cook over low heat, stirring often, 15 minutes. Stir in cilantro or parsley. Makes 2 quarts. Freezes well.
Tomato Basil Crockpot Soup
Debbie Richbourg
Serve with grilled cheese sandwiches.
28 oz. can crushed tomatoes
1 jar roasted red peppers
Chopped onions to taste
Chopped bell pepper to taste
Cracked black pepper to taste
¾ tsp. dried sweet basil
1 carton (about 4 cups) vegetable stock
1 can Campbell’s Tomato Bisque soup
1 cup heavy cream or half and half or milk
Toppings: sour cream and grated cheese, optional
In a blender, pulse can crushed tomatoes and jar of roasted red peppers.
In a crockpot, add tomatoes and red pepper mixture, chopped onions and bell pepper with cracked black pepper to taste. Add dried sweet basil, vegetable stock and tomato bisque soup. Cook three to four hours on low in crockpot.
Turn off crock pot and add heavy cream. Garnish with cheese or sour cream before serving.
I use crockpot liners so the clean-up is easy.
Slow Cooker Corn and Cheese Chowder
1 onion, chopped
1 minced garlic clove
1 Tbsp. oil
3 cups chicken broth
2 potatoes, peeled and chopped
1 cup canned creamed corn
2 cups frozen corn
1 cup shredded cheddar cheese
13 oz. can evaporated milk
Sauté onion and garlic in oil in small pan. Add to crock-pot along with remaining ingredients, except for cheese and milk. Cook until potatoes are tender. (Cook on low for at least six hours or high for three to four hours.)
Add cheese and milk during last hour of cooking. Serves six.
Salmon Chowder
4 large potatoes, chopped
4 carrots, sliced
2 large onions, chopped
1½ qt. water
½ lb. bacon, cooked and chopped
Dash of cayenne pepper or to taste
1 lb. fresh or canned salmon, bones and skin removed and chopped
1 can creamed corn
2 cups heavy cream or half and half or milk
¼ to ½ cup unsalted butter
1½ tsp. salt
1 tsp. pepper
Boil potatoes, carrots and onion in water 20 minutes. Add bacon and salmon and cook 15 to 20 minutes longer.
Add remaining ingredients and simmer until hot. Do not boil. Serves eight.
Southern Chowder with Ham, Chicken or Shrimp
Mary Ann Swanson
2 cups diced potatoes
½ cup sliced carrots
½ cup sliced celery
¼ cup or more chopped onion
1½ tsp. salt
Two 14 oz. cans chicken stock or water
¼ cup butter or margarine
¼ cup flour
2 cups milk
2 cups grated cheddar cheese
1 lb. can (2 cups) cream style corn
2-3 cups diced ham, cooked chicken or 1 lb. shrimp
Combine potatoes, carrots, celery, onion and salt; cover with chicken broth or just enough water to cover, about 2 cups. Cover, bring to a boil and simmer 10 minutes; do not drain.
In a large pan, melt butter; add flour and blend. Stir in milk and cook until mixture comes to a boil, stirring constantly until mixture is thickened. Add cheese, corn and potato mixture with liquid.
Stir in ham or shrimp; cook until well heated. Can use cooked or fresh shrimp. If using fresh, cook three minutes until shrimp are pink.
