Seminars@Hadley Presents: SOUPS ON!
Recipes
Submitted by Dawn Turco, Hadley SVP
Famous Barr French Onion Soup (St. Louis Tradition)
Yields 2 Qts.
Ingredients:
1 lb. 6 oz. Peeled Onions (remember, these cook down)
3 oz.Butter or Margarine
1 Tsp.Freshly Ground Pepper
1 Tbsp.Spanish Paprika
2Bay Leaves
1 ½ Tsp.Salt
½ cupAll Purpose Flour
1 ½ Qts.Beef Broth/Bouillon (make your own or canned/carton)
Directions:
Cut Onions in half and slice with the grain about 1/8th inch thick. Melt Butter and add sliced onions. Sauté slowly for 20 minutes, stirring frequently. Don’t rush this cartelization.
Add Paprika, pepper, bay leaves and flour. Mix well keeping flame low. Stir while cooking for 5 minutes.
Gradually add the hot beef broth/bouillon while stirring, preferably with a wooden spoon. Simmer soup, covered for at least 30 minutes.
If a rich brown color is desired, add caramel coloring. (I don’t do this.)
Of course, to finish the soup off, ladle into an oven-proof crock, a slice of good French bread and some Swiss cheese popped under the broiler just a bit!
Submitted by Judy Masuoka, Hadley instructor
Spicy Shrimp Avocado Soup
Similar to the shrimp cocktails served in Mexican restaurants. About 6 servings. Serve cold.
Ingredients:
2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
1/2 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1 1/2 cups tomato and clam juice cocktail
1/4 cup ketchup
1/4 cup lime juice, fresh squeezed is best
1 teaspoon hot pepper sauce, or to taste
1/4 cup prepared horseradish
salt to taste
2 ripe avocadoes - peeled, pitted and chopped
Directions:
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Cover, and refrigerate 2 to 3 hours. Gently stir in avocado. Serve in one large bowl or ladle into individual bowls.
Healthy Baked Potato Soup
From Gina Homolka
Ingredients:
- 2 russet potatoes, washed and dried
- 1 small head of cauliflower, stem removed cut into florets
- 1 1/2 cups fat free chicken broth
- 1 1/2 cups 1% reduced-fat milk
- salt and freshly cracked black pepper
- 1/2 cup light sour cream
- 10 tbsp reduced-fat shredded sharp cheddar cheese
- 6 tbsp chopped chives, divided
- 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.
Submitted by Betsy Slade, Hadley instructor
This is an old standard that you can throw together, makes you feel as if you are cooking up a big pot o’ goodness, and is full of flavor and yum! Since it is called “6 can soup” it makes it easy to remember how many cans to put in it!
You can keep everything on your pantry shelf except just the first 2 ingredients are not pantry-worthy.
Six Can Soup:
Brown: 1 lb ground beef/venison, buffalo or ground turkey
With it: Dice and brown 1 medium onion
Add:
1 can diced tomatoes
1 can diced tomatoes with green chilies
1 can diced tomatoes with Italian seasoning
1 can corn (drained)
2 cans Progresso Minestrone soup
Simmer: ½ hour
Serve with corn bread or muffins
Submitted by Patti Jacobson, Hadley instructor
Patti’s Easy Vegetable Soup
Ingredients:
1-1/2 pounds hamburger
1 medium onion, chopped
2 15 oz. cans crushed tomatoes
1 6 oz. can tomato paste
32 oz bag frozen mixed vegetables, (carrots, peas, corn and green beans) ½ small head cabbage, chopped
2 to 3 cups water to taste
Salt and pepper to taste
Directions:
Brown hamburger and onion until both are cooked; add tomatoes and tomato paste. Simmer 15 minutes. Add vegetables and cabbage, water, salt and pepper and stir to combine. Continue simmering, covered, for 1 hour or until vegetables are tender.
Easy Chili
Ingredients:
1 pound hamburger
1 medium onion, chopped
1 15 oz. can crushed tomatoes
1 6 oz. can tomato paste
3 15 oz. cans kidney beans
2 cups water
2 Tbsps chili powder (or to taste)
Directions:
Brown hamburger and onion until cooked. Add remaining ingredients, stir to combine, and simmer uncovered for 30 minutes.
Taco Soup
Ingredients:
1 pound ground beef
1 large onion, chopped
3 15 oz. cans beans (black, kidney or garbanzo)
1 16 oz. can stewed tomatoes with bell peppers and onions
1 16 oz. can tomato sauce
1 16 oz. can undrained corn
1 4 oz. can diced green chilies
1-1/2 cups water
1 packet taco seasoning mix1 packet dry Ranch dressing mix
Directions:
Brown beef and onions. Add remaining ingredients and bring to a boil. Simmer and serve.
Onion Cheese Soup
Ingredients:
3 cups sliced onions
¼ cup butter
1-1/2 Tbsps flour
3 cups hot milk
½ tsp salt
Pepper to taste
1 cup grated American Cheese
Directions:
Brown onion in butter and blend in flour. Gradually stir in hot milk, salt and pepper. Bring just to a boil and stir constantly. Add cheese, stirring until melted. Serve immediately.
Meatless Vegetable Soup
Ingredients:
2/3 cup sliced carrots
½ cup diced onion
2 minced garlic cloves
3 cups broth, (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
½ cup green beans
1 Tbsp tomato paste
½ tsp dried basil
¼ tsp dried oregano
¼ tsp salt
½ cup diced zucchini
Directions:
Spray large saucepan with nonstick spray, and heat. Sauté carrots, onions and garlic over low heat until soft, about 5 minutes. Add broth, cabbage, beans tomato paste, basil, oregano and salt. Bring to a boil; reduce heat and simmer until vegetables are tender. Add zucchini and heat.
Beef Broth and Vegetable Beef Soup
Beef Broth
Ingredients:
3 quarts water
4 to 4-1/2 pounds beef neck bones and at least two beef shank slices
2 bay leaves
2 tsps thyme
1 coarsely chopped medium onion
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 cup white or red wine, optional
Directions:
Bring to boil, turn to simmer for 3 hours. Strain stock. Save meat from beef shank.
Vegetable Beef Soup
Ingredients:
2 carrots (1 cup) sliced
2 celery ribs, sliced
1 medium onion, diced
2 tsps thyme
Olive oil
Sauté vegetables and thyme in olive oil for 5 minutes.
Add beef stock and meat from beef shank, diced.
Then, add:
1 large potato, diced,
1 cup white or red wine if you did not add it to the stock, optional Simmer. Add salt and pepper
Variation: Add parsnip along with potatoes. Add tomatoes if you like. Add barley instead of potatoes.
Chicken Broth
Ingredients:
4 lb. poultry (backs, necks, wings, carcass, thighs)
4 quarts cold water
8 peppercorns
1 bay leaf
1 teaspoon thyme
6 cloves
6 sprigs parsley
1 diced medium-sized onion
3 ribs celery
1-2 inches ginger unpeeled and roughly chopped
Directions:
Bring to boil; reduce heat at once and simmer, partly covered 3 hours until reduced by half. Strain stock. Cool uncovered, and refrigerate or freeze. Makes 2 quarts.
Chicken Noodle Soup
Ingredients:
2 quarts chicken broth
2 medium carrots, sliced (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
1 small onion, chopped (about 1/2 cup)
1 teaspoon thyme
1 cup uncooked medium noodles (about 2 ounces)
3 cups cooked chicken breast, diced
Parsley, chopped
Directions:
Sauté carrots, celery, and onion 5 minutes in a little olive oil; add thyme. Add broth and simmer about 10 minutes until carrots are tender. Add chicken and noodles and heat to boiling. Simmer until noodles are done, 7-10 minutes. Add parsley.
Submitted by Linn Sorge, Hadley instructor
Corn Cheddar Chowder
The combined ingredients should end up in an 8-quart pot.)
Simmer for 15 minutes:
4 large potatoes peeled and cubed
6 cups boiling water, lightly salted
3 bay leaves
Add 9 tablespoons whole wheat flour to 9 tablespoons melted butter. Cook mixture for two minutes.
Add 3-3/4 cups milk to flour mixture.
Cook and stir until thick.
Then add:
3/8 teaspoon nutmeg
1-1/2 teaspoons salt
pepper to taste
3-3/4 cups frozen corn, thawed
1 can cream corn
Cook for 10 minutes.
Then add the potatoes.
Add 4-1/2 cups grated cheddar cheese
Cook (stirring constantly) until cheese is melted.
Note: If you have meat eaters who prefer soup with meat, add 2 cups of diced precooked ham when you add the cooked potato cubes.
Velvety Corn Soup
Combine 1 8-ounce can cream style corn and 3 cups chicken broth in a two or three quart saucepan.
Bring mixture to a boil.
Combine 1 tablespoon cornstarch with 1/4 cup water.
Stir into soup and boil for one minute.
Beat an egg white and add to the soup.
The following recipes are from Seeing it Our Way, Horizons for the Blind
Martha Washington’s Sherry Crab Soup
Ingredients:
4 cups warm milk
3 hard boiled eggs coarsely chopped
1 Tbsp melted butter
4 tsps all purpose flour
½ tsp salt
1/4 tsp ground pepper
1 tsp freshly grated lemon zest
½ lb. cooked crab meat
½ cup heavy whipping cream
½ cup dry sherry
¼ tsp Worcestershire sauce
Directions:
Combine 2 cups of milk, butter and eggs in blender. Puree until mixture is completely smooth. Add remaining milk and puree well. Transfer to a pot and add salt and pepper. Add lemon zest and crab and heat until the soup is very hot, but not boiling. Drizzle the cream into pot slowly, stirring constantly so it does not curdle. Drizzle in cherry, stirring constantly. Whisk in Worcestershire sauce and serve immediately.
President Kennedy’s Favorite Clam Chowder
Ingredients:
1 cup fresh shucked or canned clams
Broth from canned clams or ¼ cup vegetable stock
1 Tbsp butter
1 oz. cubed salt pork or bacon
1 onion, chopped
2 to 3 potatoes, (about 1 pound), cubed
1 tsp salt
1 tsp pepper
1 cup milk
¼ cup warm whipping cream
Directions:
Chop clams into ½ inch pieces. In large saucepan, melt butter and cook salt pork or bacon 2 to 3 minutes. Add onion and cook 10 minutes. Stir occasionally. Add potatoes and cook for 2 minutes. Add in broth and bring to a boil. Cook until potatoes are fork tender, 10 to 15 minutes. Add clams, salt and pepper. Heat until hot, about 1 minute. Add milk and cream and whisk to avoid curdling. Serve immediately.
Submitted by Brenda Rice
Slowcooker Bean Soup
I want to give a general method of cooking various bean soups with some suggestions for contents.
Bean Soup
Ingredients:
2 cups or1 pkg. dry beans, either pinto, Great Northern, Black or other of choice
4 cans or 6 cups homemade broth of choice either chicken (my favorite), beef or vegetable
2 cups water
1 or more chopped onion
spices of choice
meat as desired such as ham chunks, turkey ham cubes, shredded beef or diced chicken or turkey depending on the soup
other vegetables if appropriate
Directions:
Put dry beans in a 6 qt. cooker. Add the other ingredients, stir well to mix. Turn on low and cook for 5 to 7 hours. It is even better the next day. Do not add cold water if you need to add liquid to your beans during cooking or they will harden like rocks. Instead add either room temperature or hot broth or water to desired consistency. I do not soak beans overnight or do any other prepping before cooking and they always seem to turn out tender and flavorful. Store leftovers in the refrigerator or put in 2 cupfreezer containers for individualservings and freeze.
PintoBeans and Turkey Ham Soup- Slowcooker Style
Directions:
1 pkg or 2 cups dry pinto beans
1 medium chopped onion
1 to 2 cups diced turkey ham
1 TBS minced garlic
1/2 tsp black pepper
salt as desired
4 cans or 6 cups homemade chicken broth
Directions:
You can add any other favorite herb or spice if you like such as thyme, Italian seasonings, cumin or others. I usually don't add these to the basic soup recipe here.
Serve with cornbread for a filling and warming meal.
Black Bean Mexican Style Slowcooker Soup
Ingredients:
2 cups or 1 pkg dry black beans
1 or 2 medium onions, diced
1 stalk celery
1 jar about 10 to 12 oz. Rotelles tomatoes and chilies...either mild or hot type as your family likes
1 TBS Chili Powder
2 to 4 garlic cloves minced
1 tsp cumin
salt to taste...add this after soup is done to check the flavor
1 to 2 carrots cut in small dice or coin shapes
Directions:
Put all ingredients together in the 6 qt. cooker and cook on low for 5 to 7 hours or until beans are tender. Top each bowl with a dollop of sour cream and sprinkle on some sharp Cheddar or shredded Mexican cheese to top it off. Serve with taco chips within a side bowl of homemade guacamole.
Slowcooker Split Pea Soup
Ingedients:
1 pkg 16 oz. of dry green split peas
1 stalk celery, diced
1 medium onion, diced
1 to 2 medium potatoes peeled and diced
2 to 3 carrots, diced or cut into thin coin rounds
2 tsp of either thyme or Italian seasonings
Directions:
Put all in cooker and cook on low for5 to 7 hours or until peas are to your favorite consistency. After done, using a hand held, old fashioned potato masher, and mash through the soup a couple of times to thicken the mixture. I seldom go to the trouble of putting it in a blender to thicken by small amounts as I want it to be chunky and this works fine or just serve it as is without mashing any of the contents. I like to serve this one with homemade rolls or bread and some chives sprinkles over the top. You can also add ham, turkey ham or other spices if you like. Soup is versatile and I seldom make it the same way twice.
The following soups were submitted by seminar participants. Thanks to you all!
Submitted by Nadia E.
Spicy Corn and Chicken Soup
Ingredients:
1 large boneless chicken breast cut into small pieces
5 to 6 glasses of water
2 cans of cream of mushroom soup
1 can of whole or creamed corn
1 or 2 large green jalapeño
salt and black pepper to taste
Directions:
In a large pot, add water, salt, and chicken and boil until chicken is fully cooked.
Add cream of mushroom soup and can of corn.
Cut jalapenos into small pieces and add to the soup.
Cook the soup until it thickens.
Add black pepper.
* Tastes awesome when topped with garlic flavored croutons added to the bowl.
Submitted by Marty M.
Beef Soup
Ingredients:
1 Ib lean ground beef
1/4 cup yellow onion
1 pkg taco seasoning mix
1 can Tomatoes
1 cup kidney bean
1 cup water
1/2 cup cheese
Directions:
In large saucepan brown ground beef until cooked. Drain tomatoes, then put tomatoes, onions, taco seasoning mix in and cook for one minute.
Stir in kidney beans and water. Bring to a boil and reduce heat. Simmer for 10 minutes. Serve in soup bowls topped with cheese.
Submitted by Franklin R.
Quick and Savory Tomato Soup
Ingredients:
One jar or can of spaghetti sauce
one can of beans
one can of black olives
cayenne pepper to taste
Salt
Directions:
1 Pour spaghetti sauce as well as one container of cold water in to a soup pot.
2 Heat on medium.
3 Add the cans of olives and of beans.
Any kind of beans will do. From garbanzos, to black beans, to lentils, or whatever other kind you like or have handy.
4 Add the cayenne pepper and salt to taste.
5 Serve warm with bread and butter.
.
Submitted by Sharon C.
Tortilla Soup
Ingredients:
Directions:
Chop one large onion and sauté in 2 Tbsp olive oil or butter.
Stir in 1 tsp chopped fresh garlic or more to taste.
Add one can of rinsed white kidney beans (cannellini beans), one can of chopped tomatoes and one large carton of chicken broth.
Season with basil, parsley, salt and pepper
Bring to boil and cook frozen tortellini’s in broth mixture according to package directions.
Served topped with shredded parmesan cheese.
This makes 4 generous servings.