Delicious Soups You Can
Warm Up To This Winter Season
Although Tucson doesn't get many months of cold
weather, when it does
get chilly, I always think of making soups. Ranging from clear to creamy,
quick cooking to slow simmered, soup plays many roles. Warm up with one
of these quick and easy-to-prepare soups on a cold, winter evening. To
round out your meal, serve a crisp, green salad and bread of your choice.
Soup cooking hints: 1) Don't cheat on cooking time... simmering soups
over low heat helps to extract the maximum flavor from the ingredients;
2) When cooking soups containing dairy products, be sure to heat them slowly
and do not allow them to come to a boil because the ingredients may separate.
About the recipes... The Beef Noodle Soup and Taco Soup are very filling.
Make the Bacon Corn Soup for your kids. I think they'll like it. The Swiss
'n Cheddar Broccoli Soup contains no meat and is delicious.
CHUNKY BEEF NOODLE SOUP
- 1 lb boneless round steak, cut into 1/2" cubes
- 1 med onion, chopped
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 2 cups water
- 1 can (14-1/2 oz) diced tomatoes, undrained
- 1 can (10-1/2 oz) condensed beef consommé, undiluted
- 2 tsps chili powder
- 1 tsp salt
- 1/2 tsp dried oregano
- 1 cup uncooked spiral pasta
- 1 med green pepper, chopped
- 1/4 cup minced fresh parsley (or 1 tbsp dried parsley flakes)
In a large pot over medium heat, cook round steak, onion and garlic in oil until the meat is browned and the onion is tender, about 5-10 minutes.
Stir in the water, tomatoes, consommé and seasonings;
bring to a boil. Reduce heat; cover and
simmer until meat is tender, about
1-1-1/2 hours.
Stir in pasta and green pepper. Simmer, uncovered, until noodles are
tender, about 8-10 minutes. Add parsley.
Yield: 8 servings (2 qts).
SWISS 'N CHEDDAR BROCCOLI SOUP
- 4 cups water, divided
- 4 tsps chicken bouillon granules
- 2 pkgs (10 oz ea) frozen
- chopped broccoli
- 4 cups milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp ground nutmeg
- 1/2 cup all-purpose flour
- 1-1/4 cups (5oz) shredded Swiss cheese
- 3/4 cup shredded cheddar cheese
In a large pot, combine 3 cups water and bouillon; heat until bouillon
is dissolved. Add broccoli; cover and cook over low heat until tender,
about 8 minutes. Stir in milk, salt, pepper and nutmeg.
Combine flour and remaining water; stir into soup. Cook and stir over medium
heat for 3 minutes or until thick and bubbly. Remove from heat. Add cheeses;
stir until melted.
Yield: 8 servings (2qts).
PRONTO TACO SOUP
- 1 lb ground beef
- 1 med onion, chopped
- 2 garlic cloves, minced
- 2 cans (14-1/2 oz ea) beef broth
- 1 can (14-1/2 oz) diced tomatoes, undrained
- 1-1/2 cups picante sauce
- 1 cup uncooked spiral pasta or small shell pasta
- 1 med green pepper, chopped
- 2 tsps chili powder
- 1 tsp salt
- 1 tsp dried parsley flakes
- shredded cheddar cheese
and tortilla chips
In a large pot, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsley. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 8-10 minutes or until pasta is tender.
Garnish each bowl with cheese and tortilla chips.
Yield: 8 servings (2 qts).
BACON CORN SOUP
- 4 slices bacon
- 1 cup chopped onion
- 2 cups water
- 1-1/2 cups diced peeled potatoes
- 1 tsp chicken bouillon granules
- 1/4 cup all-purpose flour
- 2 cups milk, divided
- 1 cup half-and-half cream
- 1 pkg (16 oz) frozen corn
- 8 ozs process American cheese, cubed
- 1 tsp salt
- 1/2 tsp ground pepper
In a large pot, cook bacon until crisp. Remove bacon; crumble and set
aside. In the drippings, sauté onion until tender. Add water, potatoes
and bouillon; cover and simmer until potatoes are tender, about 15-20 minutes.
In a small bowl, combine flour and 1/4 cup milk until smooth. Add flour
mixture, cream, corn and remaining milk to soup; bring to a boil. Cook
and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and
bacon. Cook and stir until cheese is melted. Season with salt and pepper.
Yield: about 6-8 servings (about 2 qts).
BETH'S BONUS ONLINE RECIPE:
MONTEREY JACK CHEESE SOUP
- 1 cup chicken broth
- 1 large tomato, peeled, seeded and diced
- 1/2 cup finely chopped onion
- 2 tbsps canned chopped green chilies
- 1 garlic clove, minced
- 2 tbsps butter
- 2 tbsps all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups milk, divided
- 1-1/2 cups (6 oz) shredded Monterey Jack cheese
In a 3-qt. saucepan, combine the broth, tomato, onion, green chilies and garlic; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Remove from heat and set aside.
In another saucepan, melt butter. Stir in flour, salt and pepper. Cook and stir over medium heat until smooth. Gradually stir in 1-1/2 cups milk; bring to a boil. Reduce heat and cook for 1 minute, stirring constantly.
Slowly stir into vegetable mixture. Add cheese and remaining milk. Cook and stir over low heat until cheese is melted. Serve immediately.
Yield: about 5-6 servings.
Count your many blessings. Recounts are allowed.
May God's wisdom and understanding fill your home with a spirit of peace and love in 2008!
For more great recipes, visit our past issues then click on Culinary Corner.
Please direct any questions or comments you may have regarding Culinary Corner to: bethoover@aol.com.
© 2008 Good News Tucson™
