Lovin’ Spoonful - ‘Soup’s on’
Sherrie Norris / (email@example.com)
Depending on the palate you are trying to please, making soup, especially, can be an orchestrated affair for a special occasion or simply a clean-out-the-fridge weekly event.
My all-time favorite, since childhood, has been just a plain ol’ tomato soup — accompanied by a grilled cheese sandwich, of course.
Regardless of the method, hopefully the following ideas will help keep your bowls filled and your appetites satisfied.
Quick Taco Soup
Easy to make and feeds a large crowd.
• 2 lbs. ground chuck
• 1 med. onion, chopped or diced
• 2 stalks celery, chopped
• 1 pkg. Taco seasoning
• 2 cans chili beans
• 2 cans Mexi-corn
• 1 can diced tomatoes or Rotel
• 1 can tomato sauce
• 1 lg. jar of salsa or Picante sauce
• 1 can black beans
• Additional seasonings, to taste
Sauté onions and celery in a little oil, until tender. Add beef and cook until done. Mix with remaining ingredients in large pot and simmer about 45 minutes to one hour. May add water if soup is too thick.
Crockpot Chicken Chili
• 2 cans Great Northern or Navy beans
• 1 can (14.5 oz.) diced tomatoes with juice
• 2 tsp. chicken base or bouillon
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. ground cumin
• 1 can (4 oz.) chopped mild green chilies
• 2 cups cooked chicken
• 1 cup corn kernels, optional
Combine all ingredients in Crockpot. Cover and cook on low for five to seven hours. Serve with corn bread or crackers.
• 1 Tbs. cooking oil
• 1 med. onion, chopped
• 3 celery stalks, diced
• 3 large potatoes, diced
• 4 cups chicken or vegetable stock
• 1 bay leaf
• Salt and pepper
Heat oil in a large pot; sauté onion until translucent. Add celery and sauté for a couple more minutes. Add potatoes and cover for five minutes. Add remaining ingredients and cook until potatoes are tender. Remove bay leaf. Let cool for a few minutes. Reheat gently, but not to boiling.