Soups

Recipe: Tortilla Soup
From: Karen Dean

Yields: 8-10 servings

Ingredients:

• 6 tbsp. Corn oil, divided
• 6 cloves garlic, chopped
• 2 c. onion puree (about 4 large onions)
• 1 tbsp. ground cumin
• 2 Bay leaves
• Salt & Pepper to taste
• 1 c. frozen corn kernels
• Grated cheddar cheese
• 7 corn tortillas, divided
• 1 tbsp. chopped fresh cilantro
• 2 c. tomato puree
• 2 tsp. chili powder
• 2 jalapeños, chopped 
• 2 quarts chicken broth
• 2 chicken breasts, cut in chunks

Directions:

1. In a large saucepan oven medium heat, heat 3 tbsp. oil.
2. Coarsely chop 4 tortillas. Add to pan along with garlic and cilantro. Sauté until tortillas are soft (3-4 minutes). Add onion and tomato purees. Bring to a boil. 
3. Add cumin, chili powder, bay leaves, jalapeños, and chicken stock. Bring to a boil again and then reduce heat to simmer.
4. Add salt and cayenne pepper to taste. 
5. Cook, stirring occasionally, about 30 minutes.
6. Add chicken chunks and corn.
7. Cook another 15 minutes.
8. Cut remaining corn tortillas in thin strips. In a small skillet, fry until crisp in remaining 3 tbsp. oil. Drain on paper towels and set aside.
9. Pour soup into bowls. Place tortilla strips on top and serve with grated cheese.

Recipe: Chicken Tortilla Soup

From: Meghan McKale Martel

Ingredients:

• 1 rotisserie chicken, remove skin and bones
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 7oz. can chopped green chiles
• 1 jalapeño
• 2 15 oz. cans stewed tomatoes, mashed
• 1 11 oz. can tomato soup
• 1 15 oz. can chicken broth
• 1 15 oz. can beef broth
• 2 tsp. worcestershire sauce
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. sugar
• 1 tsp. pepper
• 1/4 tsp. tabasco sauce
• 1/2 c. water

Directions:

1. Saute onion and garlic in 2 tbsp. olive oil until onion in translucent.
2. Add all ingredients in a crockpot and cook on high for 4-6 hours.
3. Top with tortilla chips, cheese, and avocado.

Recipe: Tortellini Soup

From: Mary Ellen Mueller

Ingredients:

• 1 lb. Italian Sausage (can use turkey sausage)
• 1 c. coarsely chopped onions
• 2 cloves garlic sliced
• 5 c. beef broth
• 1/2 c. dry red wine
• 2 c. chopped, seeded, peeled tomatoes or use canned
• 1 c. thinly sliced carrots
• 1/2 tsp. basil leaves
• 1/2 tsp. oregano leaves
• 8 oz. tomato sauce
• 1 1/2 sliced zucchini
• 8 oz. frozen cheese filled tortellini
• 1 medium green pepper cut into 1/2 inch pieces
• Grated parmesan

Directions:

1. Brown and drain meat. Save 1 tbsp. of meat juice to sauté onions and garlic until tender. 
2. Place in 5 qt. dutch oven pan. Add ingredients up to zucchini and bring to a boil. 
3. Reduce heat and simmer for 30 minutes. 
4. Skim fat from soup and stir in rest of ingredients. 
5. Simmer, covered an additional 30 to 40 minutes or until tortellini are tender.
6. Serve with grated parmesan.

Recipe: Italian Vegetable Soup

From: Kathie Schaefer

Yield: 6-8 and freezes well

Ingredients:

• 4 Italian sausages skinned or 1 lb. bulk (I use Johnsonville mild)
• 1/2 large onion chopped
• 1 clove garlic minced
• 1 c. thinly sliced carrots
• 1 c. thinly sliced celery
• 1 tbsp. olive oil
• 3 cans white beans rinsed and drained
• 2 boxes of chicken broth or stock (I use Kirkland from Costco)
• 1 small can (14 oz.) stewed tomatoes or diced tomatoes
• 1 tsp. basil
• 1 tsp. oregano
• Salt & pepper to taste
• Baby spinach
• Freshly grated parmesan

Directions:

1. Sauté onion and garlic in olive oil.
2. Add carrots and celery. Then add meat and brown and crumble. Add beans, broth, tomatoes, basil, oregano and salt & pepper to taste.
3. Simmer for 10 minutes. 
4. Just before serving, put a handful of baby spinach in the soup bowl, add hot soup.
5. Serve with freshly grated parmesan cheese.

Recipe: Chicken & Wild Rice Soup

From: Suzie McKale

Yields: 6

Ingredients:

• 1 box Uncle Ben's long grain and wild rice mix
• 3 c. diced and cooked chicken
• 1 small onion diced
• 8 oz. fresh mushrooms sliced
• 2 carrots diced
• 2 tsp. butter
• 2 cans cream of mushroom soup
• 1 can chicken broth
• 2 c. milk
• 2 c. water

Directions:

1. Prepare rice as directed
2. Sauté onion, carrot, and mushroom in butter till tender.
3. Combine rest of ingredients in crock pot. Cook for 2 hours.

Recipe: Butternut Squash Soup

From: Jessica Bassindale Devine

Ingredients:

• 4 cups (i-inch) cubed, peeled, and seeded butternut squash (about 1.5 pounds). I use one whole squash.
• 1 tbsp. Olive Oil
• 1/4 tsp. salt
• 4 large shallots, peeled and halved (I use about 5 scallions and one minced garlic clove as a substitute sometimes)
• 1 half-inch piece of freshly peeled ginger, thinly sliced
• 2 1/2 cups fat-free, less-sodium chicken broth (you may need 4 cups)
• 2 tbsp. of one-inch slices of fresh chives
• cracked black pepper (optional)

Directions:

1. Preheat oven to 375 degrees.
2. Combine first 5 ingredients on a roasting pan or jelly-roll pan; toss well. Bake at 375 degrees for 50 minutes or until tender; stirring occasionally. Cool for 10 minutes.
3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
4. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat for 5 minutes or until heated thoroughly. 
5. Top with chives and pepper, if desired.

Note: I let the squash cool completely and pour the chicken broth into the blender directly from the box or can. I also put the mixture through the blender twice so it is not lumpy. It is messy. One of my friends suggested using an electric hand held blender. Then you can do it directly in the soup pot.

Recipe: Black Bean Soup with Chorizo and Chicken

From: Karen Dean

Yields: 6 main course servings

Ingredients:

• 2 tbsp. Olive Oil
• 1 lb. fresh chorizo or other spicy sausage, casings removed
• 1 cup chopped peeled carrots
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 2 bay leaves
• 6 garlic cloves, chopped
• 2 tbsp. chopped fresh thyme (1-2 tsp. dried)
• 5 cups chicken broth
• 3 15 oz. cans black beans, drained and rinsed
• 1 pound skinless boneless chicken breasts, cut into 3/4" cubes

Directions:

1. Heat oil in a heavy large pot over medium high heat. Add chorizo and next 4 ingredients. Sauté until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes. 
2. Add garlic and thyme; sauté for 2 minutes. 
3. Add 5 cups broth; bring to boil, reduce heat to medium, and simmer for 20 minutes. 
4. Add beans and chicken; simmer until chicken is cooked through, about 10 minutes, adding more broth if needed. 
5. Discard bay leaves. 
6. Season with salt and pepper.

Recipe: Corn and Crab Chowder

From: Ceci Bassindale

Yields: 4 Servings | Rachel Ray Recipe

Ingredients:

• 1 tbsp. vegetable oil of extra virgin olive oil
• 2 tbsp. butter
• 2 potatoes, peeled and diced
• 2 ribs of celery, chopped
• 1 small red bell pepper, seeded and diced
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 1 tbsp. Old Bay seasoning blend
• 3 tbsp. all-purpose flour
• 2 cups vegetable or chicken stock or both
• 1 qt. whole milk
• 3 cups corn kernels, scraped fresh from the cob or frozen kernels
• 8 oz. cooked lump crab meat. 
• 4 small bread boules, 6 inches, hollowed out, preferably sour dough (optional for bread bowls or dipping)
• Oyster Crackers (topping)
• Hot cayenne pepper sauce (topping)
• Sliced scallions (topping)

Directions:

1. Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot; potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. 
2. Season vegetables with salt and pepper. Add Old Bay seasoning. 
3. Sauté veggies for 5 minutes, then sprinkle in flour. Cook flour for 2 minutes, stirring constantly.
4. Stir in broth and combine. Stir in milk and combine. Bring soup to a bubble.
5. Add corn and crab meat and simmer soup 5 minutes.
6. Adjust the soup seasonings. Remove bay leaf.
7. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce, and sliced scallions.