soup, soup, soup!

It’s that time of year again here in Minnesota, fall turning into winter much sooner than I would like!  In order to stay warm and creative with our cooking, the girls in our small group met together one Saturday morning for a soup exchange.

Joe and I have enjoyed these soups so much, so I thought I would share the recipes in case you are looking for a way to stay warm and feed your family this winter.  For all you Texans out there, these recipes will come in handy in case the temperature ever drops below 65…

Tomato Bisque: from Jenny Rigney

1/2 C chopped onion
1/2 C butter
3 T flour
1 t dill seed
1 1/2 t dry dill weed
1 1/2 t dry oregano
1 can condensed tomato soup
4 C canned crushed or diced tomatoes
4 C chicken stock
2 t salt
1/2 t white pepper
1/4 C parsley, chopped
4 t honey
1 1/4 C heavy cream
2/3 C half and half

In a large pot, saute’ onions in butter along with dill seed, dill weed, and oregano for 5 minutes, or until onions are translucent.  Add flour and stir.  Add tomato soup, tomatoes, and chicken stock.  Add salt and pepper.  Bring to boil over medium  heat, stirring occasionally.  Reduce heat and simmer for 15 minutes.  Add chopped parsley, honey, cream, and half and half.  Taste and adjust seasonings if needed.  On low heat, bring to serving temperature.  Do not boil.

Notes:  If you don’t have both heavy cream and half and half, try using evaporated milk or 2 C of half and half.

Chicken Tortilla Soup: from Haley Scharf

5 c chicken broth
1 can pinto beans
1 can black beans
1 can sweet corn
1 can Rotel chiles & tomatoes
1 chopped onion
1 diced green pepper
Diced cooked chicken (~3 breasts)

Combine all ingredients in a crock pot and cook on low for 6-8 hours or on high for about 4 hours.  Alternately, saute onion and pepper with a little olive oil in a large saucepan, then add remaining ingredients and simmer on medium-low for 20-30 minutes.  Serve with tortilla chips!

Butternut Squash Soup: from Colleen Kniffin

2T butter
2 small onions, chopped finely
1 lb butternut squash, peeled, seeded and cubed
5 cups chicken stock
8oz of potatoes, cubed
1t paprika
1/2 cup whipping cream
1 1/2 t snipped fresh chives, plus a few whole chives for garnish
salt and pepper to taste

Melt butter in large pot. Add the onions, and cook for 5 mins, until soft but not browned.  Add the squash, stock, potatoes, and paprika, Bring to a boil.  Reduce heat to low, cover pot, and simmer for 35 minutes, or until all the veggies are soft.  Pour the soup into a food processor or blender and blend until smooth. Return the soup to the pot and stir in the cream. Season to taste with salt and pepper. Reheat gently without boiling.  Stir in the snipped chives just before serving. Garnish each serving with a few whole chives.

Italian Ground Beef and Veggie Soup: from Kristin Tabb

Simmer for 30 minutes:
1 lb ground beef or turkey, cooked and drained
1 medium onion, diced
2 14-oz cans Italian-style diced tomatoes
1 can tomato soup
4 c. water
2 minced garlic cloves
2 tsp basil
2 tsp oregano
1 tsp salt
1/2 tsp pepper
1 T. chili pepper

Then add:
4 c. water
4 boullion cubes
1 can kidney beans
1 large diced carrot
1 large potato, diced
1 bag frozen mixed vegetables
1/4 c. barley or small pasta (like orzo, shells, or cavattapi)

Cook another 30 minutes or so until veggies are tender and barley (or pasta) is cooked.

White Bean and Ham Soup: from Mandy Jabbour

3 cans (15oz) Great Northern beans (rinsed & drained)

2 medium carrots, diced

1 small onion, chopped

2 TBSP butter or olive oil

2 1/4 cup water

1 1/2 cup cooked, cubed ham

1/2 tsp salt

1/4 tsp white pepper

1 Bay Leaf

Mash 1 can of beans & set aside.  In large saucepan, saute carrots & onions in butter or oil.  Stir with the water, ham, seasonings, whole & mashed beans.  Cook over medium heat until heated through.  Discard bay leaf.

Notes: You can use any white bean for this soup.  I usually ask the deli to thickly slice a half pound of ham and then cube it at home.

This is a pretty thick soup.  I usually end up adding a little more water at the end.