Soups Lab
French Onion Soup:
Ingredients:
4 onions, thinly sliced
½ C. butter
¼ C. all-purpose flour
4 (10.5 oz.) cans beef broth
Directions:
- Preheat oven to 425 degrees. Separate sliced onions into single rings.
- Sauté onions in a medium sauce pan with butter until soft. (approximately 20 minutes.) Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
- Meanwhile, toast slices of French bread.
- Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.
Tortellini-Sausage Soup:
Ingredients:
2 14.5 oz. cans diced tomatoes with basil, oregano, and garlic, undrained.
2 14 oz. cans of chicken broth
12 oz. smoked sausage, cut into 1 inch pieces.
1 10 oz. package frozen lima beans
1 large onion, sliced
½ C. water
2 cloves garlic, minced
2 T. olive oil
1 9 oz. package cheese filled tortellini
Directions:
- In a large pot, combine undrained tomatoes, broth, sausage, lima beans, water, and garlic.
- In a sauté pan add 2 T. olive oil and sliced onions and sauté until translucent. Add onions to large pot.
- Cover and cook on low heat for a couple hours.
- Boil tortellini noodles in a separate pot of water and set aside until tomorrow.
- Warm the soup and add tortellini. Serve warm
Cheeseburger Soup:
Ingredients:
1 lb. ground beef
½ C. chopped onions
2 cloves garlic
2 medium potatoes, peeled and cut into ½ inch pieces
½ C. sliced carrots
¼ C. ketchup
2 T. yellow mustard
1 can diced chiles
¼ tsp. salt
¼ tsp. pepper
2 14 oz. cans beef broth
1 10.75 oz. can condensed cheddar cheese soup
½ C. shredded cheddar cheese
Directions:
- In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender, stirring to break up meat as it cooks. Drain off fat.
- In a large pot, combine meat mixture, potatoes, carrots, ketchup, mustard, chile peppers, salt, and black pepper. Stir in broth and soup.
- Cover and cook on low heat for a couple hours.
- Stir in cheese at the last second until completely melted.
Chili
Ingredients:
1 lb. ground beef
1 lb. spicy sausage
2 cans chili beans
1 onion, chopped
1 can Mexican diced tomatoes
1 can Italian diced tomatoes
2 t. chili powder
1 t. hot sauce
½ C. banana peppers
Salt, pepper, and garlic powder to taste
Directions:
- Brown sausage and ground beef together. After cooked, drain off the grease.
- Add remaining ingredients to the browned meat and let simmer.
Corn Chowder:
Ingredients:
1 large onion, chopped
½ C. butter
2 ½ C. water
2 (14.75 oz.) cans cream style corn
4 medium potatoes, peeled and cut into ½ inch cubes
2 C. milk
1 ½ t. salt
¾ t. pepper
Minced fresh parsley
Directions:
- In a large pot, sauté onion and butter until tender. Add the water, corn, and potatoes. Bring to a boil.
- Reduce heat. Cover and simmer for 16-20 minutes or until potatoes are tender.
- Reduce heat to low. Stir in the milk, salt, and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Italian Wedding Soup
Ingredients:
½ lb. extra lean ground beef
1 egg, lightly beaten
2 T. dry bread crumbs
1 T. grated Parmesan cheese
½ t. dried basil
½ t. onion powder
6 C. chicken broth
2 C. fresh spinach, chopped
1 C. uncooked orzo
1/3 C. shredded carrots
Directions:
- In medium bowl combine meat, egg, bread crumbs, cheese, basil and onion powder. Mix together and then shape into ¾ inch balls.
- In a sauté pan cook meatballs until no longer pink in the middle. Add water if they start to stick.
- In large pot, heat broth to a boil and stir in spinach carrot and meatballs. Bring to a boil for 10 minutes.
- Don’t add orzo until day 2. Allow to come to a boil and cook pasta for 10 minutes until al dente. Serve warm.
Chicken Tortilla Soup
Ingredients:
¾ C. vegetable oil
8 corn tortillas, chopped
6 cloves of garlic, minced
½ C. fresh cilantro
1 onion
1 (29 oz.) can diced tomatoes
2 T. cumin
1 T. chili powder
3 bay leaves
6 C. chicken broth
1 tsp. salt
½ tsp. cayenne pepper
5 boneless skinless chicken breasts
Directions:
- In a large pot boil water and add whole chicken breasts. Cut off any excess fat before putting in water. Boil for 20 minutes.
- When chicken is done boiling; shred chicken with two forks.
- In the meantime when chicken is boiling….In another large pot heat oil. Add tortillas, garlic, cilantro and onion. Sauté for 2-3 min.
- Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock.
- Reduce heat to medium and add salt and cayenne. Simmer for 30 minutes.
- Remove bay leaves before adding the chicken.
- Add chicken and allow to simmer for 5 minutes until heat throughout.
Potato soup
Ingredients:
2 C. chicken broth
1 chicken cube for flavor
2 T. butter
1 T. minced onion
1 medium onion; diced
3 stalks celery
6 potatoes, peeled and diced
½ C. instant potato flakes
1 C. half and half
1 C. milk
¼ t. pepper
¼ t. salt
¼ t. garlic powder
4 oz. Velveeta cheese, chunked
1 T. parsley
Directions:
- Cut onion and celery and sauté in large saucepan with butter.
- Add chicken broth and chicken cube.
- Add peeled and diced potatoes to chicken broth and let boil for 10-15 minutes until potatoes are fork tender.
- Add potato flakes to the broth and let dissolve thoughally.
- Pour in cream and milk and turn temperature down to a simmer.
- Add all remaining ingredients and let simmer for 20-25 minutes.
Broccoli cheese soup
Ingredients:
1 head broccoli
2 ½ C. milk
1/3 C. flour
2 ½ C. cubed Velvetta cheese
1 C. heavy cream
1 cube chicken bouillon
½ tsp. salt
½ tsp. black pepper
Directions:
- Cut broccoli into bite sized pieces.
- Place broccoli in a small saucepan with just enough water to cover the broccoli. Cook until tender, about 8 minutes. Set aside and do not drain.
- In a large pot, heat milk and then blend in flour and cheese until smooth.
- Stir in the cream and bouillon cube and heat on medium until cube is dissolved.
- Add in the broccoli and its water mixture to season.
- Add in salt and pepper to taste. Serve warm.