Oh, For the Love of Soup!January 30, 2019
Did you know that January is National Soup Month? It is, really! Personally, I love soup, and I’m sure I’m not the only one. Right? So, I pinged my NL subscribers and a couple Facebook groups to see if anyone else loves soup and might want to share their recipes.
I got some wonderful responses, and some new recipes to try out!
8 Can Taco Soup
Submitted by: Lea Kirk
Prep time: 30 min. (or less if you have help opening the cans)
1 (15 oz) Can black beans (drained & rinsed)
1 (15 oz) Can pinto beans (drained & rinsed)
1 (14 oz) Can diced tomatoes, drained
1-2 (15 oz) Cans sweet corn, drained
1 (10 oz) Can cream of chicken soup
1 (12 oz) Can white chick breast (I use 12 oz bag of strips from grocery deli section)
1 (14 oz) Can chicken broth
1 Packet taco seasoning (can be reg. or chicken)
Mix all ingredients in a large pot.
Heat until warm, stirring occasionally.
Serve with tortilla chips or country bread, guacamole, & sour cream on the side.
“This is an amazingly simple and filling recipe that my family loves! Being that there are seven of us, I triple the recipe so we have plenty of leftovers. Great for a low-key dinner or winter weekend lunches.” ~Lea Kirk
Portuguese Coriander Soup (Sopa de Coentro)
Submitted by: KJ Van Houton
Prep time: 1 hour
4 Tbsp olive oil
2-3 onions, chopped
2-4 garlic cloves, finely chopped
6 cups chicken stock
3-4 medium potatoes, peeled and coarsely chopped
Salt & pepper
Cayenne pepper to taste
1 cup chopped cilantro (coriander leaves)
Heat the oil in a large pot over moderate heat and sauté the onion and garlic until tender but not brown. Add the stock, potatoes, salt, pepper, and cayenne and cook until the potatoes are tender, 20 to 30 minutes. Puree in an electric blender or food processor or press through a fine-mesh strained if desired. Serve hot or cold, adding the coriander immediately before serving.
“I had something like this is Portugal about 30 years ago and searched everywhere to find the recipe! I think the one I had there used a lot less potato though, as it seemed mostly broth and coriander.” ~Kim Van Houton
Potato, Ham, and Cheese Soup
Submitted by Peggy Sue Darrow
Prep time: approx. 1 hour
Serves: A lot! Leftovers will be a thing.
5 lbs potatoes peeled, and chopped into multiple sizes,
4 cups water
2 cups milk
Salt and pepper
Celery seed to taste
12 oz. (or more!) ham, cubed
1 – 10 oz can cheese soup (Campbell’s)
1 cup milk
Veggies (fresh or frozen, optional)
Corn starch (as needed for thickening)
Put potatoes in a stock pot. Add water, milk, salt and pepper, and celery seed. Let cook till potatoes are somewhat still firm but not mushy.
Add can of cheese soup, 1 cup milk, veggies, and ham. Stir often to make sure the milk and cheese soup don’t scorch. Mix in little bit of corn starch to thicken. Heat to boil. Continue to add small amounts of corn starch every 15 min till your soup is thickened to your likes.
“This reminds me of my mom. She passed away and I am trying really hard to keep her recipes together. The potato, stew, some others are all that I got from her, but at least I can feed myself!” ~Peggy Sue Darrow
Chicken and Potato Soup with Dumplings
Submitted by: Cara Bristol
Prep & Cook Time: 75 min.
4 Skinned chicken thighs, rinsed
2 Quarts chicken broth (fat-skimmed, low-sodium)
5 Fresh sage leaves, rinsed
5 Russet potatoes, peeled and diced
2 Stalks celery, rinsed, trimmed, and diced
2 Carrots, peeled and diced
1 Cup all-purpose flour
1/2 Cup cornmeal
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. fresh sage leaves, finely chopped
1/3 cup milk
1 large egg plus 1 large egg white, beaten lightly together
2 Tbsp. melted butter
In a 6- to 8-quart pan over high heat, bring chicken, broth, and whole sage leaves to a boil. Reduce heat to low, cover, and simmer, skimming off and discarding any foam that rises to the surface, until chicken is no longer pink at bone (cut to test), about 30 minutes.
Cut off and discard root ends and dark green tops from leeks. Cut white and pale green parts in half lengthwise and rinse well under running water, flipping layers to release grit. Thinly slice leeks crosswise.
Lift chicken from broth. When cool enough to handle, pull meat into shreds, and discard bones.
Add potatoes, celery, carrots, leeks, and 2 cups water to pan with broth. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until vegetables are tender when pierced, 20 to 30 minutes. Stir in shredded chicken.
Dumpling batter: In a large bowl, mix flour, cornmeal, baking powder, salt, and the chopped sage. Stir in milk, beaten egg and egg white, and the melted butter just until combined.
Drop dumpling batter in 12 to 14 heaping tablespoon portions on the surface of the simmering soup. Cover pan and simmer over medium-low heat (do not allow soup to boil) until a knife inserted into the center of a dumpling comes out clean, about 10 minutes. Ladle hot soup into bowls.
NOTES: Use a wide pan in order to have adequate surface area to make the dumplings. You can make the soup through step 4 up to 1 day ahead if you like; cover it airtight and chill. Before serving, bring it to a simmer over medium heat, stirring occasionally, then proceed with making the dumplings.
“I make this chicken soup all the time. It's my go-to recipe. I don't make the dumplings and I serve it with noodles, not potatoes. But I love the soup. I used to make my grandmother's chicken soup, but I like this one better. Sorry, Nana.” ~Cara Bristol
Submitted by: Lynn Beaumont
Prep time: 1 hour
½ lb. Italian sweet sausage (I always double the amount of sausage so normally 1 lb.)
1 T. olive oil
1 c. diced onion
1 clove garlic, minced
1 c. diced carrots
1 tsp. basil
2 small zucchinis
1 lb. can Italian-style tomatoes (undrained)
2 – 10 oz. cans beef bouillon (not sure this size is available – I usually use whatever size I can find and then make up the difference with more red wine)
2 c. finely shredded cabbage
salt & pepper to taste
1 lb. can white beans (undrained)
½ c. rice
½ c. red wine
grated Parmesan cheese
Slice sausage crosswise & brown in oil. Add onion, garlic, carrots & basil, and then cook for 5 minutes. Add zucchini, tomatoes (with liquid), bouillon, cabbage, salt & pepper. Bring to boil, reduce heat and simmer, covered for 1 hour. Add beans with their liquid, rice & wine then cook another 20 minutes until rice is done. Serve at once, or cool and refrigerate.
“I don’t remember the first time my mom made this for us as kids but we all liked it right away. One thing about the soup is that for some reason it stays hot for a really long time. We had a family joke that we could solve the energy crisis if we could figure out how to get the heat generated by a black car with black seats in the CA summer into the minestrone where we could store it for use later. Okay, not much of a joke but we always snickered. My sister-in-law asks my mom to make it for her every year for her birthday. It is a filling and delicious recipe! A pot of soup, some good hearty bread and a salad and you have a meal!” ~Lynn Beaumont
White Chicken Chili
Submitted by: Kate Botting
Prep. Time: 45 min.
16 oz. canned white beans (Great Northern, White Kidney)
2 large onions, chopped
1 stick unsalted butter
¼ cup all-purpose flour
¾ cup chicken broth (add more as needed)
2 cups half and half
1 tsp Tabasco
1 1/2 tsps chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
8 oz. whole mild green chilis, drained and chopped (or other hot peppers, jalapenos)
2 lbs skinless chicken breasts, cooked (see below)
1½ cups grated Monterey Jack cheese
Sweet Corn kernels
Minced Garlic Cloves
1/2 cup sour cream (at end)
1. Coat the chicken with salt and pepper and maybe some chili powder. Throw them in the skillet with butter/oil and brown both sides, and fully cooked.
2. Shred the chicken with your fingers and set aside.
3. Cook the onion with 2 tbsp butter until softened.
4. Melt the remaining 6 tbsp of butter over moderately low heat and whisk in flour. Cook the roux, with constant stirring, for 3 minutes. Stir in the onion and gradually add the broth and half/half, whisking the whole time. Bring the mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.
5. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilis/peppers, chicken, and cheese. Cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream (optional).
Easy Chicken Stew
Submitted by: Elizabeth Robbins
Prep time: Varies
Chicken breast, chunked to 3/4 inches
1 qt box of chicken broth
Chunks of potato
1/2 cup Bisquick
In the morning, place chicken, broth, potato, and carrots in a slow cooker on high. After around 5 hours, mix the Bisquick with cold water and whisk until you have a thin consistency (like for crepes, but not pancakes) add this mixture to your crock pot and stir well. Reduce heat to low, and cook until your dinner time.
Boil the carrots
15 min later, start boiling the potatoes
Meanwhile, pan cook the chicken.
Whisk together the Bisquick and cold water to a thin consistency.
Whisk in the chicken broth
Combine all fully-cooked ingredients in a 4-qt pot.
Simmer for 15 minutes or so, until thickened.
Serve with biscuits or rice.
“This is a recipe I adapted a couple of years ago, from my mother's chicken gravy recipe. I live in the Northeast, so I'm always looking for food I can cook in my crockpot. I swear, the smell of food cooking makes the house FEEL warmer. For those interested, the gravy can be made with more Bisquick or flour and no veggies, served over biscuits, rice, or potatoes.” ~Elizabeth Robbins
Thank you to everyone who shared recipes! XOXO
Do you have a fantastic soup recipe you love? Share it in the comments, and tell us why!