SOUP RECIPES from DREMC’s Holiday Foods Collection

Try these wonderful soup recipes to warm up this fall and winter!

Cheesy Vegetable Soup
from the 1998 Holiday Foods program

5 chicken bouillon cubes
1 onion, diced
2 cups cubed potatoes
6 cups water
1 package frozen vegetable medley of broccoli, cauliflower and carrots
2 cans cream of chicken soup
1 pound Velveeta cheese, cubed

Boil water. Add bouillon cubes, potatoes and onions. Cook until tender. Add frozen vegetables and soup. Bring to low boil and simmer until vegetables are almost tender. Add cheese and simmer about 10 minutes to blend flavors. Soup can be cooked ahead of time, don’t add cheese. When re-heated, add cheese and simmer. Stir often with wooden spoon during simmering since cheese tends to stick. Makes 6 to 8 servings.

Cabbage Soup
from the 1999 Holiday Foods program

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, crushed
1 (14.5 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 (16 oz.) can kidney beans
2 tablespoons parsley
1/2 teaspoon chili powder
1 medium size cabbage, shredded
salt and pepper to taste

Brown ground beef with onion and garlic. Place tomatoes in blender to coarsely chop and add to remaining ingredients. Simmer on top of range for 1 hour, or in slow cooker for 2 1/2 hours on medium heat. Makes 8 servings.

Potato Soup
from the 2004 Holiday Foods program

9 medium potatoes, peeled and grated
3 carrots, grated
1 onion, grated
1 stick butter or margarine
3 1/2 cups milk
salt and pepper to taste

Grate potatoes, carrots and onions. Place in a saucepan and cover with water. Bring to a boil. Reduce heat and cook until vegetables are tender. Do not overcook. Drain water and add milk to desired consistency. Add butter or margarine, salt and pepper. Heat, but not boil. May be garnished with shredded cheese. Makes 8 servings.

Smoked Sausage and Navy Bean Soup
from the 2010 Holiday Foods program

8 cups chicken broth
1 pound navy beans, rinsed
2 ham hocks (about 1 pound)
2 cloves garlic, minced
2 onions, diced
1 cup carrots, diced
1 cup celery, diced
1 can (14.5 oz.) diced tomatoes, undrained
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
1 (16 oz.) beef smoked sausage, cut into 1/2 inch rounds

Place broth in large saucepan. Heat over medium-high heat until broth begins to boil. Cover and reduce heat to low. Place beans in a 6-quart slow cooker. Add remaining ingredients, except broth and sausage. Carefully pour in hot broth. Cover; cook on high 8 to 9 hours or until beans are tender. Remove bay leaf and ham hocks. Remove ham from hock, chop ham and add it back to the cooker. Stir in sausage. Cover and cook another 30 minutes or until sausage is heated thoroughly. Makes 8 servings.

Black-Eyed Pea Chili
from the 2011 Holiday Foods program

1 pound pork sausage
1 medium onion, chopped
1/2 cup celery, chopped
4 (15 oz.) cans black-eyed peas, undrained
1 (14 oz.) can diced tomatoes, undrained
1 (10 oz.) can diced tomatoes with green chilies, undrained
2 tablespoons chili powder

Cook sausage in skillet until no longer pink, stirring frequently. Drain sausage on paper towel. Discard all but 2 tablespoons of pan drippings. To these drippings, add onion and celery. Cook until translucent, stirring frequently. Place peas, tomatoes, tomatoes with green chilies, cooked onion and celery, sausage and chili powder in 5- to 6-quart slow cooker. Stir well. Cover and cook on high until all ingredients are hot (about one hour). Then turn cooker to low and cook 1 additional hour. Makes 10 servings.

Taragon Tomato Soup
from the 2012 Holiday Foods program

1 cup onion, chopped
1/2 cup unsalted butter
1 large can Italian plum tomatoes
1/2 cup white cooking wine
1 tablespoon sugar
1 teaspoon dried tarragon
pinch of salt
sour cream

In a large saucepan, saute’ onion in butter over medium heat until it begins to turn golden, stirring often. this will take about 15 minutes of cooking and stirring onions so they cook evenly. Add tomatoes with juice and mash down with a potato masher. Add wine, sugar, salt and tarragon, stirring to blend well. Cover and reduce to simmer. Simmer 45 minutes. remove from heat and cool to room temperature. When cool, puree soup in a blender. Reheat at serving time. Serve in warm soup bowls with a dollop of sour cream. Makes 4 servings.

Easy Creamy Chicken Noodle Soup
from the 2014 Holiday Foods program

2 quarts low-sodium chicken stock
1 (16 oz.) package frozen peas and carrots
4 cups chicken, cooked and chopped
4 ozs. uncooked egg noodles
1/2 teaspoon onion or garlic salt
1/4 teaspoon black pepper
2 cups milk
4 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley

In a large saucepan over medium-high heat, combine the stock, peas and carrots, chicken, noodles, salt and pepper. Cook 30 minutes. In a mixing bowl, whisk together the milk and flour. Slowly add 1/2 cup of the cooking liquid to the milk mixture and whisk briskly. Gradually add to the soup and reduce the heat to low. Simmer 10 to 12 minutes, stirring frequently. Serve warm. Makes 6 to 8 servings.

Crockpot Cheeseburger Soup
from the 2015 Holiday Foods program

1 1/2 pound lean ground chuck
1 medium onion, diced
1 large russet potato, peeled and chopped into small pieces
1 cup frozen corn
1/2 cup celery, diced
3 cloves garlic, minced
3/4 cup cherry tomatoes, chopped
1 (8 oz.) package cream cheese
2 (14.5 oz.) cans beef broth
3/4 cup tomato sauce
1 teaspoon each salt, dried basil, dried parsley and garlic powder
pepper to taste
1/4 cup all-purpose flour
1 cup milk
2 cups shredded sharp Cheddar cheese

Brown ground beef with onion in a large skillet and drain. Add to crockpot along with potato, celery, corn, garlic, cream cheese, tomatoes, beef broth, tomato sauce and spices. Stir all together. Cook over low heat for 6 to 8 hours or high for 4 hours; just before serving, whisk together milk and flour. Add to crockpot along with shredded cheese. Cook for 30 more minutes until cheese has melted and soup has thickened. Makes 8 servings.

Santa Fe Chili
from the 2008 Holiday Foods program

1 pound ground chuck
1 onion, chopped
2 (10 oz.) cans diced tomatoes and green chilies
2 cups water
1 (16 oz.) can kidney beans
1 (15 oz.) can pinto beans
1 (15 oz.) can black beans
1 (15 oz.) can fiesta corn
1 (1 oz.) package ranch dressing mix
1 (1.25 oz.) package reduced sodium taco seasoning mix

Saute’ beef and onion in a large, heavy saucepan, stirring constantly to keep from sticking. Rinse and drain to remove any grease. Stir in tomatoes and green chilies, water, beans, corn and seasoning mixes. Stir and bring to a boil; reduce heat. Simmer for 30 to 45 minutes, stirring occasionally. Top if desired with reduced fat cheddar or Monterey jack cheese and sour cream. Makes 10 to 12 servings.