A steaming bowl of soup hits the spot on a cold day. Try these recipes supplied by ALM staff and residents of the community.
Black Eyed Pea Soup, Patty Ponder
• 3 cans of black eyed peas (drained)
• 1 large can of diced tomatoes (do not drain)
• 2 cups of chopped ham
• 1 teaspoon cayenne pepper
• 1 ½ pounds hot Italian sausage
• 4 tablespoons Worcestershire sauce
• 1 chopped jalapeno (put on the top of the soup or stir in)
• 3 teaspoons Tabasco sauce
• 1 bay leaf
• ½ can of beer
• 1 small onion chopped
• 2-3 garlic cloves
• 1 chicken bouillon cube
Stir ingredients together in a slow cooker and cook on low for eight hours. If needed you may sprinkle with Lawry’s Seasoned Salt.
Creamy Chicken Noodle Soup, Jackie Loudin
• 1 can Campbell’s Chunky Chicken Noodle Soup
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 32 ounces of chicken broth
• 8 ounces uncooked egg noodles
• 1-2 cups of cooked chicken, shredded or diced
• 4 ounces cream cheese
Melt cream cheese with the chicken broth. Add the cream soups and stir until blended well. Add the Campbell’s Chunky Chicken Noodle Soup and chicken; heat until bubbling. Add egg noodles and cook until noodles are done.
• This recipe is easily doubled – which is highly recommended!
• You can add or delete chicken broth depending on how soupy you like your soup.
• Buy a rotisserie chicken from the grocery store deli and shred up the chicken for your soup. Don’t forget to include a little dark meat, it adds great flavor.
• This recipe also works great in a slow cooker.
Roasted Poblano Soup, Dan Thrailkill
• 4 poblano peppers
• 2 tablespoons vegetable oil, divided
• 3 quarts vegetable stock
(store bought works but I recommend making your own)
• 1 red onion (diced)
• 1 ½ cups corn kernels
(about 2 large cobs if cutting fresh, which I recommend)
• 1 15-ounce can black beans
• 1 red bell pepper (seeded and diced)
• 1 tablespoon kosher salt
• 1 teaspoon ground cumin
• 1 ½ tablespoons chopped fresh cilantro
• 1 teaspoon chopped fresh oregano
• 1 yellow onion (rough chopped)
• 2 carrots (rough chopped)
• 2 ribs of celery (rough chopped)
• 3 sprigs of parsley
• 1 gallon of water
Make the veggie stock by adding all ingredients to a heavy pot, simmering on low medium heat covered for 30 minutes. Strain the stock through a fine mesh sieve. Can be done a day in advance.
Preheat oven to 400 degrees. Toss poblanos in 1 tablespoon of vegetable oil and bake on a sturdy baking sheet for 10 minutes. Put roasted poblanos in a plastic-wrap covered bowl for 15 minutes. As the peppers sit, sauté onions and red peppers until they are a little crisp and still have color. Set aside.
Remove plastic wrap from poblanos, and wipe the skin off with a cotton towel. Split peppers in half, remove the seeds, rinse and dice. Add all ingredients to pot and cook on low medium for at least an hour, stirring occasionally. If using a slow cooker, skip sautéing the onions and red peppers: combine ingredients and cook on low at least three hours. If starting in the morning, follow the same procedure and leave the slow cooker on warm all day.
Potato Cheese Soup, Katherine Amick
• 3 cups raw potatoes, cut up
• ½ cup carrots (either chopped or sliced)
• ¼ cup chopped onions
• 1 chicken bouillon cube
• 1 8-ounce package Velveeta cheese – cubed
• 1 ½ cups of milk
• 2 tablespoons flour
Add potatoes, carrots, onions and bouillon cube to pot of water. Add enough water to cover and boil until tender. Do not drain! Add milk plus the flour (mix a little of the milk with the flour to make a paste) Add cheese.
Keep stirring on medium heat until cheese melts. This recipe makes a small pot of soup. I usually double it! Serve with hot french bread and salad.
Vegetable Beef Soup, Michelle McCulloch
• 2 pounds of stew meat, salt & pepper to taste
• 1 tablespoon oil
• 2 quarts of beef broth
• 4 tablespoons tomato paste
• 2 tablespoons ketchup
• 1 large bag of steamable mixed vegetables
• ¼ cup of uncooked pastina (no more!)
Brown meat in oil, stir in beef broth, add tomato paste, ketchup, steamed vegetables and pastina. Simmer 45 minutes. Serve with cheese quesadilla wedges.
Shrimp or Crawfish Soup, Christie Deese
• ¼ cup sliced green onions
• 1 tablespoon butter
• 2 cans potato soup
• 2 cups milk
• 1 can (14 oz) yellow corn (drained)
• 8 ounces cream cheese
• 2 bacon strips cooked and cut into bits (optional)
• 1 ½ pounds boiled shrimp (peeled) or cooked crawfish tails
• Dash of salt & pepper
• Cayenne pepper
Melt butter in a large soup pot and sauté onions for five minutes. Add potato soup, milk corn and cream cheese. Simmer on low until heated through. Add shrimp or crawfish and simmer 10 minutes. Season with salt, pepper and cayenne pepper.
This is a very quick, easy and tasty soup recipe from a dear friend, Michele Smith. I always get recipe requests when I make it for others.
Tortellini Soup, , Christie Deese
• 1 pound Jimmy Dean sausage
(if you want spicy soup, use spicy sausage)
• 2 (10-ounce) cans Ro*Tel®
• 16 ounces frozen vegetables
• 4 teaspoons Italian seasoning
• 2 (9-ounce) packages of cheese tortellini
• 4 teaspoons roasted garlic
• 28 ounces chicken broth
Brown sausage and garlic. Add the remaining four ingredients and simmer for 10 minutes. Add tortellini the last five minutes. Top each bowl of soup with shredded Parmesan cheese, if desired.
Taco Soup, Candi Hannigan
• 1 pound ground beef
• 1 onion, chopped
• 1 package taco seasoning mix
• 1 can Ro*Tel® tomatoes
• 1 can stewed tomatoes
• 1 can pinto beans
• 1 can whole kernel corn
• 1 can cream-style corn
Brown ground beef and onion. Add taco seasoning and prepare according to package directions. Set aside. In a large pot, add all the other ingredients. Do not drain any of the cans. Add meat mix and heat thoroughly. Sprinkle each serving with grated cheese and sour cream. Serve with corn chips or cornbread. This is always a crowd pleaser and has helped me out of a bind when, as a pastor’s wife, I’ve been called on to contribute to larger-scale meals!
Potatoes O’Brien Soup, Candi Hannigan
• 1 package country style gravy, sausage flavor
• 3 (14-ounce) cans chicken broth
• 1 bag frozen Potatoes O’Brien
Combine gravy mix and broth, bring to a boil. Add potatoes and cook 45 minutes. Years ago, when I did Weight Watchers, this was a favorite and low-point option. Very filling too! Even though I’m not following that program these days, I still enjoy this soup.