Saturday, January 27, 2018

Leader Enterprise - January 24, 2018 - Soups to Warm you Up



Among the numerous food holidays in January, one of them is National Soup Month...so I'm happy to help you celebrate with these tasty soup recipes.  Slurp up and enjoy! 

I'm very pleased to share with you these favorite tried and true dishes that we enjoy. Trust they'll warm your tummies and fill your families. Dinner doesn’t have to be perfect or elaborate. A simple meal with your family is a weeknight gift. Enjoy it! Something I try to do on a regular basis, is cook chicken and beef for the freezer, so when I need a fast meal, it's ready to be added. I also keep chopped onions, celery and carrots in the freezer. It's a time-saver.

CHEESEY HAMBURGER SOUP 

1 lb. lean ground beef
1 small onion, chopped
2 Tb. minced garlic
1 (10.75 ozs.) can tomato soup
1 (soup) can water
2 (14 ozs.) cans beef broth
(about 2-1/2 cups)
1 sm. can corn, undrained
(or just add a cup of frozen)
1 c. uncooked pasta twists
4 - 6 ozs. Velveeta cheese, chunked

In a large skillet, brown ground beef with the onion and garlic. Season with salt & pepper (we are pepper lovers and I always use a garlic pepper from Watkins!) Drain grease. In large cooking pan, combine tomato soup, water, broth and corn (and/or beans). Add ground beef mixture and stir to combine. Heat just until it begins to boil, then add pasta. Cover pot and cook until pasta is just done (or el dente). Add Velveeta and heat on low until melted. Serve with a sandwich or salad, or even crackers and cheese, and you are ready to enjoy! 


It doesn't get much easier than this! 

BLACK & WHITE BEAN CHILI

3 chicken breasts, cooked and diced
1 (48 ozs.) jar great northern beans
2 (16 ozs..each) jars black bean and corn salsa
2 c. (16 ozs.) shredded cheddar cheese

Heat first 3 ingredients together until hot, then add cheese. Stir until melted. Serve hot alongside tortilla chips, cornbread, or a grilled cheese sandwich. 





SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER 

2-1/2 c. (low sodium) chicken broth 
3 c. potatoes, diced
(I use frozen cubed southern hash browns)
2 stalks celery, chopped
1/2 c. onion, chopped
1/2 c. carrots, diced
1-1/2 c. smoked sausage or ham, chopped
3 Tb. butter, melted
3 Tb. all purpose flour
2 c. half & half (or whole milk)
1 can (15 ozs.) northern beans, drained and rinsed
1/2 chicken bouillon cube, crushed
black pepper to taste

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. 

In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts.  Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper.  Heat through and serve. 


I love serving these tasty crackers with any kind of soup!  If you like Ranch, substitute dry mix for the Italian seasonings. 

SEASONED BUTTERY CRACKERS

1 stick salted butter
1/2 tsp. Italian seasoning
1/2 tsp. dried basil
a few sprinkles garlic powder
(or substitute 1 tsp. Italian seasoning instead of all 3 spices above)
1/2 tsp. seasoned salt
1 sleeve saltine crackers

Preheat oven to 275. 

Melt butter in saucepan and add seasonings...stir until well blended. Add saltines, 2 (or more) at a time, coating with butter mixture on both sides. Place on baking rack over a cookie sheet.  Bake for 20 minutes.

Remove from oven; cool; place in sealed bag or container. 

Be a rainbow in someone else’s cloud.~Maya Angelou